1200 Zesty Recipes

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

Walkerswood Hot & Spicy Jerk Marinated Chicken

Store Peppers - Monday, July 17, 2017

  • Mix Walkerswood Hot & Spicy Jerk Seasoning , oil, soy sauce and vinegar in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
  • Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
  • Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning occasionally.
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Grilled Veal Cutlets made with Caribbean Sensation Caribbean Jerk Seasoning

Christina Toomey - Thursday, March 16, 2017


  • 4 Veal Cutlets (6-8 oz. each)
  • 1-1/2 cups chopped onion
  • 1-1/2 cups chopped green onion
  • 1 cup olive oil
  • 1/2 cup fresh orange juice
  • 1/2 cup soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh thyme leaves
  • 1 tbsp. fresh ginger, peeled and minced
  • 1 tsp. ground nutmeg
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 2 tbsp. Caribbean Sensation Caribbean Jerk Seasoning
  • 1/2 Scotch Bonnet Pepper, or 1 Serrano Chili
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper


Pound veal cutlets between two sheets of wax paper. Combine all remaining ingredients in a food processor and puree until mixture is a smooth paste. Spread mixture evenly over veal cutlets. Place meat in a large glass dish; cover and chill at least 6 hours over overnight; remove veal from marinade. Grill over medium-high heat, turning occasionally, until done.

Caribbean Sensation Jamaican Veal Chops with Tomato-Orange-Basil

Christina Toomey - Tuesday, March 14, 2017


  • 4 Veal Loin chops (6oz. each)
  • 5 tbsp. Butter, divided
  • 3/4 Cup Fresh Orange Juice
  • 1/2 Cup Dry White Wine
  • 1/4 Cup Minced Shallots
  • 2 tbsp. Minced Orange Peel, divided
  • 1/4 cup whipped cream
  • 1 cup chopped tomato, peeled and seeded
  • 1/4 cup fresh basil, thinly sliced
  • 2 tbsp Caribbean Sensation Key Lime Jerk Seasoning
  • Fresh Basil Sprigs, for garnish
  1. In a small saucepan, combine orange juice, wine, shallots and 1 tbsp. orange peel. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add whipping cream and boil 1 more minute. Set sauce aside.
  2. In a large skillet, melt 1 tbsp. butter over medium heat. Season veal with salt and pepper, and sauté until just cooked through, about 4 minutes per side. Transfer veal to plates and keep warm. Reheat sauce over low heat. Whisk in remaining butter, and stir in tomato, basil, Caribbean Sensation Key Lime Jerk Seasoning and remaining orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs.


Caribbean Sensation Coconut Jerk Chicken

Store Peppers - Monday, March 06, 2017


  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 2 teaspoons dry Caribbean Sensation Jerk Seasoning
  • 2 teaspoons chicken bouillon granules
  • 1 yellow onion, coarsely chopped
  • 1 teaspoon fresh minced garlic
  • 2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch cubes
  • 1 cup peeled, seeded, and diced butternut squash
  • 8 ounces button mushrooms, sliced
  • 1 bunch green onions, cut into 1/4-inch pieces
  • 1 (13.5 ounce) can coconut milk
  • 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
  • 1/2 cup tomato juice
  • 1 tablespoon white sugar


  • Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder,Caribbean Sensation Jerk Seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.
  • Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.

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."

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"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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