1200 Zesty Recipes

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

Eb’s Zucchini Salsa Herbalicious Breakfast Casserole

Store Peppers - Saturday, December 01, 2018


8 tablespoons salted butter, plus more for buttering the baking dish
8 store-bought onion rolls
8 ounces cream cheese
1 cup grated mozzarella
2 cups milk
3 heaping tablespoons basil pesto
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
10 large eggs


  1. Mix together the milk, pesto, parsley, oregano, salt, pepper and eggs in a large bowl and Eb’s Zucchini Salsa pour slowly over the top of the dish, making sure to get it all around and into the crevices. Wrap tightly with plastic wrap, then foil. Freeze for up to 12 hours
  2. To cook from frozen: Preheat the oven to 350 degrees F.
  3. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then remove the foil and continue baking until firm and set, about 10 minutes
  4. Remove the foil and plastic wrap, then re-cover the casserole with the foil. Bake for 45 minutes, then raise the temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Portion and serve immediately

Longhorn Jalapeno Dip Eye of the Newt Deviled Eggs

Store Peppers - Sunday, October 28, 2018


  • 12 eggs
  • 2 tablespoon Longhorn Jalapeno dip
  • 1 tablespoon mayonnaise
  • 1 pinch celery salt
  • 1 tablespoon prepared yellow mustard
  • 2 drops green food coloring, or as needed
  • 1 (6 ounce) can sliced black olives, drained


  1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
  2. Remove the yolks from the eggs and place them in a bowl. Mix in the Longhorn Jalapeno Dip, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

Spicy Chesapeake Seafood Hot Sauce Crab Stuffed Devil Eggs

Christina Toomey - Saturday, July 14, 2018



  • 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
  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


  • 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
  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.

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.