1200 Zesty Recipes

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

Born to Hula Harvest Pumpkin Caramel Apple Spice Cake

Store Peppers - Tuesday, September 12, 2017

INGREDIENTS
FOR THE CAKE
FOR THE GANACHE
  • 3 c. chocolate chips
  • 1 1/2 c. heavy cream
FOR THE PUMPKIN CARAMEL BUTTERCREAM
DIRECTIONS
  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

INGREDIENTS:
Brittle Candy
  • 1/2cup sugar
  • 1/4cup light corn syrup
  • 1/2teaspoon baking soda
Filler
DIRECTIONS:
  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.

Backyard Strawberry Hot Pepper Summer Fruit Galettes

Store Peppers - Thursday, June 01, 2017

INGREDIENTS
(9 inch) refrigerated pie crusts
3 fresh peaches - peeled, pitted, and slicedPeaches Yellow Flesh
1 pint fresh strawberries, slicedStrawberries Regular - 16 oz package
1/2 pint fresh blueberriesBlueberries Fresh
4 tablespoons white sugar, divided
4 tablespoons all-purpose flour
6 tablespoons turbinado sugar, divided
DIRECTIONS
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Lay out one pie crust on a baking sheet lined with parchment or on a baking stone, leaving room for the second pie crust next to it.
  3. Mix together the sliced peaches with half the blueberries, 2 tablespoons of the flour, 2 tablespoons of the sugar and 1 tablespoon of the Backyard Strawberry Hot Pepper Jelly in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (or raw) sugar.
  4. Lay out the second pie crust on the baking sheet. Mix together the sliced strawberries, the rest of the blueberries, 2 tablespoons of flour , 2 tablespoons of sugar and 1 tablespoon of the Backyard Strawberry Hot Pepper Jelly in the bowl. Pour over the second pie crust and form the galette the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.
  5. Bake in preheated oven until crust is lightly browned, 12 to 14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature.

Tears of The Sun Saucy Fruit Salad

Christina Toomey - Thursday, March 16, 2017

INGREDIENTS:

  • 3 large peaches, peeled and cut into chunks
  • 1 1/2 cups blueberries
  • 1 1/2 cups sliced strawberries
  • 2 bananas, sliced
  • 3 teaspoons lemon juice
  • 2 teaspoons High River Sauces Tears of The Sun Hot Sauce
  • Orange-Yogurt Sauce:
  • 1 cup vanilla nonfat or low-fat yogurt
  • 2 tablespoons frozen orange juice concentrate

 

DIRECTIONS:

Combine fruit, High River Sauces Tears of The Sun Hot Sauce and lemon juice. In a small bowl, mix yogurt and concentrate. Put fruit in a large glass bowl or 6 small bowls or parfait glasses. Drizzle sauce over fruit and top with mint.



What The Media Says

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