1200 Zesty Recipes

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

Hank’s Herb Infused Buffalo Chicken Taco’s

Christina Toomey - Tuesday, October 16, 2018


  • 8 Soft Taco Flour Tortillas
  • 1 cup Guacamole Flavored Dip
  • 1 pound skinless boneless chicken breasts
  • 3 tablespoons Hanks Herb Infused Hot Sauce
  • Non-stick cooking spray to coat
  • 1 green bell pepper, cut into thin strips
  • 1/2 red onion, cut into thin strips
  • 1/2 cup cilantro leaves
  • 12 baby carrots, rinsed
  • 12 celery sticks
  • 1 cup prepared blue cheese dressing


  1. Preheat charcoal or indoor grill to medium-high heat.
  2. Place cleaned chicken breasts into a gallon-size zipper storage bag, add Hank’s Herb Infused hot sauce and toss; close and refrigerate for 30 minutes.
  3. After 30 minutes remove chicken from refrigerator. Spray each side of the marinated chicken with non-stick cooking spray; place on preheated grill and cook for 8 minutes per side or until cooked through. Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
  4. Warm Tortillas. Evenly spread 1 tablespoon Guacamole Flavored Dip edge to edge.
  5. Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
  6. Serve a portion of tacos (two tacos) with 3 baby carrots, 3 celery sticks and a 1/4 cup of blue cheese dressing in a small ramekin

Venom Xtreme Taco Lasagna

Store Peppers - Monday, October 15, 2018

  • 1 pound ground beef
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2/3 cup water
  • 3 teaspoons Venom Xtreme Hot Sauce
  • 1 envelope taco seasoning
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 6 flour tortillas (8 inches)
  • 1 can (16 ounces) refried beans
  • 3 cups shredded Mexican cheese blend
  • In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink;drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans, Venom Xtreme Hot Sauce and tomatoes. Simmer, uncovered, for 10 minutes.
  • Place two tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas, cheese and Venom Xtreme Hot Sauce
  • Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.

Matteo’s Munch-A-Lot Sauce Tuna Tacos

Christina Toomey - Tuesday, October 02, 2018


  • 2 tablespoons vegetable oil
  • 2 tablespoons butter (optional)
  • 2 small tomatoes, diced
  • 1 small onion, diced
  • 1/2 teaspoon crushed garlic
  • 2 (5 ounce) cans tuna, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 eggs
  • 2 tablespoons finely chopped fresh cilantro
  • 8 (6 inch) corn tortillas, warmed
  • 1 large avocado, thinly sliced
  • 2 limes, cut into eighths
  • 5 teaspoon of Matteo’s Munch-A -Lot Sauce


  1. Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
  2. Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and Top With Matteo’s Munch-A-Lot Sauce.

Mikey V’s 512 Pot Sauce Cheeseburger Tacos

Christina Toomey - Tuesday, September 25, 2018


  • 1 pound lean ground beef
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 Cup of Ketchup
  • 6 (8 inch) soft tacos
  • 1 (8 ounce) package shredded Mexican cheese blend
  • 1/2 cup sour cream
  • 1/3 cup of Ketchup
  • 2 teaspoons of Mikey V’s 512 Pot Sauce


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Heat a large skillet over medium-high heat. Cook and stir beef with black pepper, salt, and garlic powder in the hot skillet until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low and mix 1/2 cup ketchup and Mikey V’s 512 Pot Sauce into beef.
  3. Fill a Soft taco Shell and place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line down the center. Roll tortilla over meat and cheese, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Repeat with remaining tortillas and filling. Place filled tortillas into prepared baking sheet and sprinkle remaining Mexican cheese blend on top. Cover dish with aluminum foil.
  4. Bake in the preheated oven until dish is heated through and cheese topping has melted, 20 to 25 minutes. Stir sour cream with 1/3 cup ketchup in a bowl and top each serving with the sour cream sauce Top again with Mikey V’s 512 Pot Sauce.

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."

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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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