1200 Zesty Recipes

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

Spicy Chesapeake Seafood Hot Sauce Crab Stuffed Devil Eggs

Christina Toomey - Saturday, July 14, 2018

 

Ingredients:

  • 6 large eggs
  • 4 ounces fresh crabmeat, divided
  • 4 tablespoons mayonnaise, or to taste
  • 1 1/2 tablespoon Dijon mustard
  • 1 1/2 tablespoon Spicy Chesapeake Seafood Hot Sauce
  • 1 pinch sugar
Directions:
  1. Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes.
  2. Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise. Separate yolks from egg halves; place yolks into a mixing bowl.
  3. Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks.
  4. Mix the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, Dijon mustard, Spicy Chesapeake Seafood Hot Sauce and sugar.
  5. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves.
  6. Top each stuffed egg with a generous chunk of crab meat.
 

 

Texas Rib Rangers Deviled Egg Salad Recipe

Christina Toomey - Friday, June 15, 2018

INGREDIENTS:

  • 12 eggs, hard boiled and peeled
  • 1/2 cup chopped celery
  • 3 tablespoons Texas Rib Rangers Range Relish Bread & Butter Jalapeños
  • 3 tablespoon yellow mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon apple cider vinegar (more or less to taste)
  • 1/2 teaspoon paprika (more or less to taste)
  • salt and pepper to taste
DIRECTIONS:
  1. Chop the eggs coarsely and put them into a large bowl. Add the celery & Texas Rib Rangers Range Relish Bread & Butter Jalapeños.
  2. In small bowl, mix together the mustard, mayo & vinegar. Gently stir the mayo dressing into the bowl with the eggs and vegetables. Add the paprika and salt and black pepper, adjust seasonings to taste. Best served chilled.
 

Tatanka Egg Topped Bacon Cheeseburger Recipe

Store Peppers - Saturday, May 19, 2018

Ingredients:

  • 1½ lbs ground beef
  • 1 egg
  • 1/4 cup bread crumbs
  • 1½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1/4 cup Tatanka 1 Mild Hot Sauce
  • Swiss cheese
  • 8 strips crispy bacon
  • 4 fried eggs with soft yolks
  • 4 soft buns
DIRECTIONS:
  1. Combine the ground meat with egg, bread crumbs, salt, pepper, garlic powder and Tatanka 1 Mild Hot Sauce, taking care not to over mix. Form into four patties.
  2. Either heat a cast iron skillet on the stove over med/high heat or turn on your grill to high heat. Cook the burgers for about 3 mins on each side for medium rare or until your desired degree of doneness.
  3. Top with cheese in the last two minutes of cooking.
  4. Split open the buns and top with the cheeseburgers, bacon, fried eggs and whatever else you like you your burger. (Note: Tatanka 1 Mild Hot Sauce makes a great ketchup replacement as a topping on this burger)

Karma Curry Bacon & Cheese Soufflés Recipe

Store Peppers - Sunday, April 15, 2018

Ingredients:

  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 3/4 cup milk
  • 3/4 cup shredded sharp cheddar cheese
  • 1 Tbsp. Karma Sauce - Curry Karma Sauce
  • 4 slices bacon, cooked and crumbled
  • 4 eggs, separated
Directions:
  1. Preheat oven to 350°F. Melt butter in medium saucepan on medium heat; stir in flour. Cook 1 min. Gradually add milk, stirring until well blended. Cook and stir until mixture comes to boil. Remove from heat. Add cheese, stirring until melted. Stir in Karma Sauce - Curry Karma Sauce and bacon. Cool slightly. Stir in egg yolks, 1 at a time.
  2. Beat egg whites with electric mixer on medium speed until stiff but not dry, about 5 min. Gently fold into yolk mixture. Pour into 12 lightly greased nonstick muffin cups.
  3. Bake 25 min. or until puffed and set.


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."

Subscribe To Our Newsletter

Signup for our newsletter to receive regular Peppers.com news, specials and promotions.


TOP