1200 Zesty Recipes

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

Peppers Taco Salad Recipe

Christina Toomey - Wednesday, March 14, 2018


  • 1 pound lean ground beef
  • 1 (1 ounce) package taco seasoning mix
  • 1/2 (14.5 ounce) package nacho-flavor tortilla chips
  • 2 cups shredded Cheddar cheese
  • 1/2 (15 ounce) can kidney beans, drained
  • 1/2 cup ranch-style salad dressing
  • chopped tomato
  • chopped lettuce
  • chopped green onion
  • Peppers Table (Hot) Sauce


  1. Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  2. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.
  3. Use Peppers Table (Hot) Sauce to top.
Peppers Table (Hot) Sauce

Hank’s Cilanktro Buffalo Shrimp Tacos Recipe

Christina Toomey - Tuesday, March 06, 2018


  • 1 lb. large or extra large shrimp
  • 1/2 cup (or more) Hank Sauce Cilanktro Hot Sauce
  • Olive oil
  • Tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded lettuce
  • Cilantro
  • Lime wedges
  1. Peel and devein shrimp. Rinse, then pat dry with paper towels. Put shrimp in large bowl and pour Hank Sauce Cilanktro Hot Sauce over the top. Stir to thoroughly coat shrimp. Refrigerate for 15 minutes. While the shrimp are marinating, get everything else ready to go. Prep your lettuce, cilantro and lime wedges. Put tortillas in a warmer and put them in microwave.
  2. Heat large saute pan or skillet over medium-high heat. When it’s hot, add a tablespoon of olive oil and let it heat until it shimmers. Add shrimp to pan in single layer. Cook about a minute, then flip and cook a minute or two more – only until cooked through AND NO MORE!
  3. As soon as shrimp are done, use a slotted spoon to remove them from a pan to a bowl. Get your tortillas out of the microwave and start building tacos. Sprinkle with shredded cheese, shredded lettuce & cilantro, then top with shrimp. Squeeze a bit of lime juice over each one and serve immediately with more Hank Sauce Cilanktro Hot Sauce and limes.
Check out all of our great sauces and spices at www.Peppers.com
Hank Sauce Cilanktro Hot Sauce


Store Peppers - Sunday, February 18, 2018


  • 1 12 ct pkg slider buns
  • 1 lb ground beef
  • 1/4 cup water
  • 1 pkg taco seasoning reserve 1 Tbs
  • 1/2 cup Tatanka 1 Mild Hot Sauce
  • 2/3 cup black olives
  • 2 1/2 cup shredded cheddar or Monterey Jack cheese divided
  • 3/4 cup sour cream
  • 1/4 cup butter metled
  1. Preheat oven to 350.
  2. In pan cook your beef until no longer pink, drain.
  3. Add in your water and taco seasoning and stir until heated and mixed.
  4. Add in your Tatanka 1 Mild Hot Sauce and olives and mix.
  5. Add in 1 cup cheese and stir until melted.
  6. Place the bottom half of your slider buns in baking dish then spread your sour cream over the bottom.
  7. Top with ground beef mixture then top with remaining cheese, place tops of buns on top.
  8. In bowl mix together your butter and reserved taco seasoning and brush over the tops of the buns.
  9. Cover with foil and bake for about 20 minutes or until cheese is melted.

Heartbreaking Dawns Southwest Steak Fajita Recipe

Christina Toomey - Tuesday, February 13, 2018


  • 1 1/2 pounds skirt steak
  • 1 packet fajita seasoning
  • 1/4 cup Heartbreaking Dawns 1542 Southwest Habañero Sauce
  • Juice of 3 limes, plus wedges for serving
  • 3 tablespoons extra-virgin olive oil, plus more for the grill
  • 4 bell peppers (red, orange and/or yellow), thinly sliced
  • 2 red onions, thinly sliced
  • 8 to 12 flour tortillas
  • kosher
  • Shredded cheddar cheese and chopped fresh cilantro, for topping
  1. Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil, fajita seasoning and Heartbreaking Dawns 1542 Southwest Habañero Sauce; seal the bag and rub the spice into the meat. Refrigerate 30 minutes to 2 hours.
  2. Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
  3. Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
  4. Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.
Check out all of our great sauces and spices at www.Peppers.com
Heartbreaking Dawns 1542 Southwest Habañero Sauce

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