1200 Zesty Recipes

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

Hank's Heat Buffalo Chicken Salad Recipe

Christina Toomey - Thursday, August 16, 2018

Ingredients:

  • 1/2 cup Ranch-style salad dressing
  • 3 large skinless, boneless chicken breast halves - cut into 1 inch cubes
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1/4 cup Hank Sauce Hanks Heat Hot Sauce
  • 2 heads romaine lettuce, chopped
Directions:
  1. Season cubed chicken with salt and pepper. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes.
  2. Reduce heat to low, and add butter & Hank Sauce Hanks Heat Hot Sauce. Simmer until chicken is cooked through, about 5 minutes.
  3. Toss together the lettuce and Ranch dressing mixture in a large bowl. Top salad with chicken, and serve.

Tennessee Whiskey Curry Honey Mustard Chicken Salad Recipe

Store Peppers - Sunday, August 12, 2018

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 1/3 cup mayonnaise
  • 2 tablespoons Lynchburg Tennessee Whiskey Spiced Curry Mustard
  • 2 tablespoons honey, or to taste
  • 1 tablespoon Tennessee Whiskey
  • 4 stalks of celery, diced
  • Salt & Pepper, to taste
  • 8 slices of bread or 4 buns
Directions:
  1. In a large pot cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and let cool. Cut into 1/2-inch pieces and set aside.
  2. In a large bowl combine the mayonnaise, Lynchburg Tennessee Whiskey Spiced Curry Mustard, honey & Tennessee Whiskey . Stir in the chicken and celery. Season with salt and pepper, to taste.
  3. Spread chicken salad over 4 slices of bread, top with desired toppings and cover with remaining slices of bread.
 

Bravado Spice Co. Jalapeno & Green Apple Hot Sauce Easy Turkey Taco Salad

Christina Toomey - Tuesday, August 07, 2018

Ingredients

  • 1 pound ground turkey
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 head iceberg lettuce, shredded
  • 2 tomatoes, diced
  • 1 (10 ounce) bag tortilla chips, coarsely crumbled
  • 1 (8 fluid ounce) bottle thousand island dressing
  • 2 Tablespoons of Bravado Spice Co. Jalapeno & Green Apple Hot Sauce

Directions

  1. Heat a large skillet over medium-high heat, and stir in the Bravado Spice Co. Jalapeno & Green Apple Hot Sauce ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
  2. Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

Eagle Wingz Pineapple Teriyaki Grilled Chicken Sliders

Christina Toomey - Friday, August 03, 2018

Ingredients

  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 tablespoon cider vinegar
  • salt and black pepper to taste
  • 3 skinless, boneless chicken breast halves - cut in half
  • 6 pineapple rings
  • 2 tablespoons Eagle Wingz Pineapple Teriyaki sauce
  • 6 slices red onion
  • 6 Hawaiian bread rolls - split and toasted
  • 6 lettuce leaves - rinsed and dried

Directions

  1. Whisk together the lemon juice, lime juice, cider vinegar, salt and pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
  4. Spread 1 teaspoon Eagle Wingz Pineapple Teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. Replace the top and repeat with the remaining rolls



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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