1200 Zesty Recipes

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

Mama Vincente Queso Blanco Chicken Pizza Recipe

Store Peppers - Sunday, July 29, 2018


  • 1/4 cup Mama Vincente Queso Blanco
  • 1 (14-ounce) round prebaked Italian pizza crust
  • 1 cup shredded Mozzarella cheese
  • 1 cup skinned, boned, shredded deli rotisserie chicken
  • 2 tablespoons coarsely chopped fresh basil
  1. Heat oven to 450°F. Place pizza crust onto large ungreased baking sheet.
  2. Spread Mama Vincente Queso Blanco evenly over crust; sprinkle with half of cheese. Evenly spread chicken and basil over crust. Top with remaining cheese.
  3. Bake 9-11 minutes or until cheese is melted and lightly browned.

Robert Rothschild Roasted Pineapple & Habañero Spicy Pizza

Store Peppers - Monday, July 23, 2018

1 Pizza crust (homemade or store bought)
1 Block cream cheese
1 Jalapeño pepper
fresh Mozzarella cheese
1/2 cup Chorizo sausage, cooked
1/4 cup Bacon, cooked and crumbled
1/4 cup Red onion, thinly sliced
Red pepper flakes to taste
Preheat pizza stone in oven or grill. Finely chop jalapeño pepper and mix into cream cheese. Add 1/4 cup Robert Rothschild Roasted Pineapple & Habañero Dip & Glaze to cream cheese mixture and stir to combine. Spread a thin layer on dough as the sauce. Top with fresh mozzarella, onions, sausage and bacon. Drizzle remaining pineapple sauce over pizza. Bake on pizza stone until bubbly. Top with red pepper flakes and enjoy!

Rippin’ Red Buffalo Chicken Pizza

Store Peppers - Thursday, June 07, 2018

  • 1 10-ounce ball pizza dough
  • ¼ cup pizza sauce
  • 2 tablespoons Rippin' Red Wing Sauce
  • 2 tablespoons blue cheese dressing
  • ½ cup Monterey Jack cheese
  • ¼ cup Fontina cheese
  • ¼ blue cheese
  • ¾ pulled chicken or shredded chicken breast
  • Additional drizzle of Rippin' Red Wing Sauce
  • Flour for dusting
  • Corn meal to coat pizza peel
  • Pizza stone
  1. Bring dough ball to room temperature on a floured pan. Cover dough ball with plastic and a dish towel and let sit in a warm place for 30 minutes. The link to our perfect pizza dough makes six 7-ounce pizza balls and this recipe is for a 10 ounce ball so you will need to make adjustments.
  2. On a floured surface, flatten dough to a 12-14 inch round. Cover with plastic and dish towel again and let sit for another 30 minutes.
  3. While dough is sitting, mix pizza sauce with the two tablespoons of Rippin' Red Wing Sauce .
  4. Preheat oven to 500 degrees with pizza stone.
  5. On a pizza peel, sprinkle corn meal and place prepared dough circle on corn meal.
  6. Spoon prepared pizza sauce onto dough coming about a half inch from edge.
  7. Drizzle blue cheese dressing over sauce.
  8. In a small bowl, mix three cheeses and sprinkle over sauce.
  9. Spread pulled chicken over cheese.
  10. Slide onto the hot pizza stone and cook seven minutes. Check bottom of pizza and cook for one more minute if needed. Slide out onto a cutting board and drizzle some additional Rippin' Red Wing Sauce over top.
  11. Cut and serve.
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Bravado Serrano & Basil Pizzadilla Recipe

Christina Toomey - Saturday, May 12, 2018


  • 1 tbsp. extra-virgin olive oil
  • 2 medium flour tortillas
  • 1/3 c. pizza sauce
  • 2 TBS Bravado Spice Co. Serrano & Basil Hot Sauce
  • 1/3 c. pepperoni
  • 1 c. shredded mozzarella
  • 1/2 c. finely grated Parmesan
  • 2 cloves garlic, minced
  • Fresh italian parsley, chopped (for garnish)
  1. Heat olive oil in a medium ovenproof skillet over medium heat. Add one flour tortilla to the skillet and spread about half of the pizza sauce over the tortilla. Drizzle Bravado Spice Co. Serrano & Basil Hot Sauce over sauce. Sprinkle with mozzarella and Parmesan.
  2. Scatter garlic on top of the cheese and sprinkle Italian seasoning on top. Top with pepperoni, and top with the second tortilla. Cook until the cheese is melted and the tortilla is golden.
  3. Meanwhile, preheat broiler. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). Top with remaining pizza sauce, mozzarella, Parmesan, Italian seasoning and pepperoni.
  4. Place the skillet under the broiler and cook until the cheese is melted. Serve warm.

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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