1200 Zesty Recipes

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

Angry Goat Pepper Co. Pink Elephant Cranberry & Ghost Pepper Red Wine Cranberry Sauce

Store Peppers - Wednesday, November 28, 2018

  • In a large saucepan, combine all ingredients; bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until most of the berries pop, about 15 minutes, stirring occasionally.
  • Transfer to a bowl; cool slightly. Refrigerate, covered, until cold (sauce will thicken upon cooling).
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Ed’s Red Fried Oyster Mushrooms

Store Peppers - Tuesday, November 27, 2018


12 ounces oyster mushrooms, layers divided or cut into large pieces
2 tablespoons butter
4 cloves garlic, unpeeled
2 green onions, chopped
A pinch each of black pepper and salt
Melt 1 tablespoon butter in a non stick skillet.
Add in garlic and place the mushrooms in a single layer.
Cook until their bottom is golden, for 2-3 minutes. Turn them over so that both sides get golden.
Add in chopped green onions, salt and black pepper, and Ed’s Red “An Oyster’s Best Friend” XX Hot Sauce
Cook until tender and transfer them in a bowl.
Repeat the same steps for the remaining mushrooms.
Serve when they are still hot.

Hippy Dippy Green Kiwi Avocado Salad

Store Peppers - Tuesday, November 13, 2018


4 kiwi peeled and quartered

1/4 cup olive oil
1 teaspoon honey or agave syrup


4-6 cups mixed greens
2 avocados sliced
1 cup cherry or grape tomatoes halved
1-2 kiwi peeled, sliced, and quartered
1/4 cup pepitas
salt and pepper to taste


To Make Dressing

Place all dressing ingredients into a blender. Blend on high until smooth. Place in an airtight container in the refrigerator until ready to use.
Dressing recipe will make extra for future salads.

Kiwi Avocado and Tomato Salad

Place mixed greens, avocados, tomatoes, kiwi, and pepitas into a large serving bowl or into 4 individual bowls. Top with desired amount of dressing. Season with salt and pepper to taste.

Sweet BBQ Salmon

Web Peppers - Tuesday, October 23, 2018

2 Tbsp. brown sugar
1 green onion, sliced
4 salmon fillets or steaks (1 lb.)
Heat greased grill to medium-high heat
Mix Lynchburg Apple Cinnamon BBQ Sauce , brown sugar, and green onion, until blended.
Grill fish for 4 minutes on each side
Brush generously with combo. of Lynchburg Apple Cinnamon BBQ Sauce , brown sugar, and green onion
Continue grilling for 2 to 4 minutes, or until fish flakes easily with fork
Brush salmon with remaining sauce combo. ( Lynchburg Apple Cinnamon BBQ Sauce , brown sugar, and green onion)
Serve with vegetables and/or rice

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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