1200 Zesty Recipes

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

WUJU Bacon, Shrimp & Grits

Christina Toomey - Saturday, November 25, 2017


  • 6 strips bacon, sliced
  • 1 small onion, sliced
  • 1 (15 ounce) can diced tomatoes
  • 1 (5 ounce) bottle WUJU Extra Hot Hot Sauce, divided
  • 1 pound shrimp, peeled and deveined
  • 1 cup corn grits
  • 4 tablespoons butter
  • ½ cup cream
  • 1 cup cheddar cheese
  • ½ cup chopped scallions
  • Salt and pepper to taste
  1. Heat a sauté pan over medium low heat. Add the bacon to the pan and cook until the fat is rendered and the bacon is crisp. Remove the bacon from the pan and hold.
  2. Add the onions to the pan with the bacon fat and sauté until they are translucent. Add the tomatoes and ¼ cup of WUJU Hot Sauce to the pan and bring to a simmer. Cook the tomatoes for about 10 minutes. Next, add the shrimp to the tomato sauce, and cook for about 10 minutes, or until the shrimp turn pink. Finally, add the bacon back to the pan, season with salt and pepper and hold until ready to serve.
  3. In a large saucepot, bring four cups of water to a boil. Season with water with a teaspoon of salt and slowly pour in the grits, whisking as they are being added. Simmer the grits for about 15 minutes, stirring occasionally. Once the grits soft and the water is absorbed, add the butter, cream and cheese to the pot. Season with salt, pepper and WUJU to taste and stir to combine.
  4. To plate each dish, place a portion of the grits into a shallow bowl, top with the tomato sauce and a portion of the shrimp. Garnish with scallions and serve.
Recipe courtesy of WujuHotSauce.com

Bone Suckin' Sauce Seafood Tuna Salad

Store Peppers - Wednesday, October 18, 2017

  • 3 Tbsp. Bone Suckin' Sauce Seafood Seasoning & Rub
  • 6 cans (5 oz.) Albacore white Tuna in water (or tuna of your choice)
  • ½ cup of chopped red onion
  • ¼ -1/2 cup of sweet pickle relish (per your taste)
  • ½ cup of mayonnaise
  • ½ cup sour cream
  • 1 tsp. salt
  • 1 tsp. pepper
  1. Drain Tuna.
  2. Add Bone Suckin' Sauce Seafood Seasoning & Rub , salt, pepper, onion, relish, mayonnaise and sour cream to tuna. Mix together thoroughly.
  3. Serve as sandwiches, on crackers, or on lettuce for salad recipes.Visit us at www.peppers.com

Chef Fartenburn’s Buffalo Shrimp Tacos Recipe

Christina Toomey - Tuesday, September 26, 2017


  • 2 tbsp. salted butter
  • 1/4 c. Chef Fartenburn’s Gourmet Hot Sauce
  • 1 lb. shrimp without tails, peeled and deveined
  • 8 small corn tortillas
  • 1 c. Shredded cabbage
  • 2 celery stalks, diced
  • 1/2 c. diced red onion
  • 1 c. sour cream
  • 1/4 c. crumbled blue cheese, plus additional for garnish
  • 1/2 c. Chopped cilantro
  1. In a large skillet over medium heat melt butter and combine with Chef Fartenburn’s Gourmet Hot Sauce. Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
  2. Soften tortillas in a non-stick skillet, transfer to a plate and wrap in a clean kitchen towel to keep warm.
  3. Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese. Drizzle with buffalo sauce and garnish with cilantro. Serve immediately.

Louisiana Gold Horseradish Pepper Spicy Shrimp Recipe

Store Peppers - Monday, September 25, 2017

  • 3 medium lemons, sliced
  • 2/3 cup butter, cubed
  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons seafood seasoning
  • 2 tablespoons chili garlic sauce
  • 2 tablespoons Louisiana Gold Horseradish Pepper Sauce
  • 1 tablespoon Italian salad dressing mix
  • 4 pounds uncooked shell-on shrimp (31-40 per pound)
  • 2 bay leaves
  • French bread
Preheat oven to 350°. In a microwave-safe bowl, combine the first eight ingredients. Microwave, covered, on high 2-3 minutes or until butter is melted; stir until blended.Divide shrimp and bay leaves between two ungreased 13x9-in. baking dishes. Add half of the lemon mixture to each dish; toss to combine.Bake, uncovered, 20-25 minutes or until shrimp turn pink, stirring halfway. Remove bay leaves. Serve with bread. Yield: 12 servings.

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."

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"Chip globe-trots in search of new hot sauces … thus giving him the largest collection in the world according to Chili Pepper Magazine."

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"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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