1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Backyard Wicked Cran-Raspberry Zombie Nachos

Store Peppers - Wednesday, October 31, 2018


Two 17 1/3 oz. bags of cinnamon sugar pita chips
Hot fudge ice cream topping
1 cup of mini Oreo cookies crushed into coarse crumbs
Candy eyes gummy eyeballs, gummy brains, gummy worms ...
Halloween sprinkles
Spread the cinnamon sugar pita chips on a baking sheet or serving tray
Microwave the hot fudge according to package directions and drizzle over chips
Sprinkle crushed Oreos over chips
Spoon 'globs' of Backyard Wicked Cran-Raspberry Hot Pepper Jam over chips
Add candy eyes and/or gummy candy
Finally, add Halloween sprinkles and serve!!!.

You Can’t Handle This Mexican Brownie Recipe

Store Peppers - Saturday, August 11, 2018


  • 4 ounces BAKER’S brand unsweetened chocolate
  • ¾ cup butter
  • 2 cups sugar
  • 3 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1 ½ teaspoons You Can’t Handle This Hot Sauce
  • 1 cup all-purpose flour
  1. Preheat the oven to 350 degrees.
  2. Line a 13×9-inch baking pan with foil, making sure that the piece of foil is large enough to allow the ends of the foil to extend up and over the sides of the pan. Spray the foil with non-stick cooking spray.
  3. In a large microwave-safe bowl, add the chocolate and butter and microwave on high for 2 minutes. Stir until the chocolate is completely melted.
  4. Stir in the sugar.
  5. Blend in the eggs, vanilla & You Can’t Handle This Hot Sauce, stirring to combine as much as possible (there may be some egg that doesn’t completely mix in – that is perfectly fine).
  6. Add flour and mix thoroughly.
  7. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out with fudgy crumbs. (Do not over bake – these are very moist and fudgy brownies.)
  8. Let cool completely. When cool, use the foil to remove the brownies from the pan and onto a cutting board. Cut before serving

Born to Hula Harvest Pumpkin Caramel Apple Spice Cake

Store Peppers - Tuesday, September 12, 2017

  • 3 c. chocolate chips
  • 1 1/2 c. heavy cream
  1. Preheat oven to 350° and line two 8” or 9” cake pans.
  2. Prepare cake batter according to package instructions, add 1 tsp. Born to Hula Harvest Pumpkin All Natural Hot Sauce. Divide between pans and bake according to package instructions. Let cool for 10 minutes in pan then transfer to a cooling rack to cool completely.
  3. Make ganache: In a small saucepan over medium low heat, heat heavy cream until bubbles begin to form around the edges. Add chocolate chips to a large heatproof bowl, then pour hot heavy cream on top. Let sit for 5 minutes, then whisk until smooth. Let cool slightly.
  4. Make buttercream: In a large bowl using a hand mixer, beat butter and caramel until light and fluffy. Add vanilla and Born to Hula Harvest Pumpkin All Natural Hot Sauce, then gradually beat in powdered sugar. Add heavy cream and mix until smooth.
  5. Assemble cake: Place the bottom layer of the cake on your serving platter. Spread with buttercream and pour ganache over the buttercream. Place the second layer of the cake on top then frost the cake entirely with buttercream. Pour ganache over the buttercream, letting the ganache drip over the edges. (For perfect drips, use a squeeze bottle.) Refrigerate until ganache sets, about 10 minutes.
  6. Pour caramel over ganache, letting it drip over the edges. Dunk apples in caramel then place on top. Sprinkle chopped peanuts around the apples.
  7. Slice and serve.

Dean Jacob’s Habañero Spicy Bacon Pecan Brittle

Store Peppers - Wednesday, July 12, 2017

Brittle Candy
  • 1/2cup sugar
  • 1/4cup light corn syrup
  • 1/2teaspoon baking soda
  1. Grease a small flat pan, and a metal spatula.
  2. Assemble your filler. Toast your pecans in a dry skillet with your Dean Jacob's Grinder's Mill - Habanero Seasoning , over a medium high heat 1-2m.
  3. Remove pecans and Dean Jacob's Grinder's Mill - Habanero Seasoning from skillet, and place in small bowl, mixed in cooked bacon pieces (I do not suggest using store bought bacon bits), place your butter on top. Set to the side.
  4. To make the brittle, mix sugar and corn syrup in a medium sized glass bowl and microwave for 3m. Then stir (if it appears a little dry add a 1t of water) and microwave for 2m.
  5. Mix in your filler (bacon, pecans, Habanero Seasoning, and butter), stir and microwave 30sec. Remove from microwave, IT WILL BE VERY HOT.
  6. Working quickly add your baking soda, stir and dump onto flat pan. Use your greased spatula to smooth out. Let cool for 20m, then break and enjoy.

What The Media Says

"Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters."

"Chip Hearn’s hot-sauce empire peddles some 3,000 mixtures of bottled heat. More amazing is that he’s sample nearly all of them."

"Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands."

"Probably the most unique store in this part of the country."

"First-prize winner at the Fiery Foods Show was Peppers’ Georgia Peach and Vidalia Onion."

"For lovers of hot sauce, this place is heaven."

"Chip has also created a museum of hot sauces … If you want to have a hot time in Dewey Beach, Delaware."

"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

"We’ve been talking about them all week long. Today’s the day we’re ready to cook with hot sauce. We’ve got Chip Hearn here…"

"One of the best 202 things about the South. You don’t have to bask in the sun to get some heat on Rehoboth Beach this summer. Just step..."

"Where you can buy any hot sauce made by man."

"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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