1200 Zesty Recipes

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

Andy Roo’s Chicken Fried Steak & Gravy Recipe

Christina Toomey - Monday, March 19, 2018


  1. Season meat with 1/4 tablespoon of Andy Roo's Cajun Fried Chicken Seasoning and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper & 1 teaspoon Andy Roo's Cajun Fried Chicken Seasoning. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
  2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/2 teaspoon Andy Roo's Cajun Fried Chicken Seasoning, and 1/2 teaspoon pepper; gravy should be quite peppery.

Boyle’s Irish Scream Bacon & Cabbage Soup Recipe

Store Peppers - Saturday, March 17, 2018


  • 1/2 pound Irish bacon, diced
  • 2 large potatoes, peeled and cubed
  • 1 (15 ounce) can diced tomatoes with juice
  • 2 tablespoons Boyle’s Irish Scream Hot Sauce
  • 1 cup chicken stock, or as needed
  • Salt and black pepper to taste
  • 2 cups thinly sliced dark green Savoy cabbage leaves
  1. Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
  2. Stir in potatoes, tomatoes, Boyle’s Irish Scream Hot Sauce and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
  3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.


Christina Toomey - Friday, March 16, 2018


  • ½ lb dry Mafaldine pasta
  • ½ lb chilled sliced cucumber, seeds removed
  • 1/4 of an large onion
For The Sauce:
  • ½ cup fresh apple cider
  • 3 Tablespoons chunky all natural peanut butter
  • 2 Tablespoons Karma Sauce - Bad Karma Hot Sauce
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil
  1. In small a bowl, whisk together all sauce ingredients.
  2. Prepare the pasta according the instructions on package (for al dente) , rinse in cold water to cool and drain.
  3. Combine all ingredients in a bowl and serve.

Hotter Then El’s Stuffed Steak Rolls Recipe

Christina Toomey - Thursday, March 15, 2018


  • 2 tablespoons canola oil, divided
  • 3 tablespoons garlic, chopped
  • 2 cups (150 g) mushrooms, thinly sliced
  • ½ tablespoon kosher salt
  • ½ tablespoon freshly ground black pepper
  • 2 tablespoons Hotter Than El Duke's Cold Nose Brown Ale Chipotle Hot Sauce
  • 2 lb (900 g) flank steak
  • 4 oz (113 g) baby spinach, 1 package
  • 9 slices provolone cheese
  1. Preheat oven to 350°F (177°C). Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, mushrooms, salt, pepper and Hotter Than El Duke's Cold Nose Brown Ale Chipotle Hot Sauce in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15–20 minutes. Remove from heat and set aside.
  2. Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
  3. Spoon the mushroom mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
  4. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  5. Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare. Remove the toothpicks, then serve!

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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