1200 Zesty Recipes

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

SoCal Guac Sauce Original Avocado Taco salad

Store Peppers - Tuesday, January 23, 2018

Ingredients
  • 12 ounces ground round
  • 2 cups chopped yellow, red, or green bell pepper
  • 2 cups bottled salsa
  • 1/4 cup chopped fresh cilantro
  • 4 cups coarsely chopped romaine lettuce
  • 2 cups chopped plum tomato
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1 cup crumbled baked tortilla chips (about 12 chips)
  • 1 Avocado sliced
  • 1/4 cup chopped green onions
  • 1/4 cup SoCal Guac Sauce Original Avocado Hot Sauce
How to Make It
Step 1
Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Step 2
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, 1/4 cup sliced Avocado, 1 tablespoon onions and 1 tablespoon SoCal Guac Sauce Original Avocado Hot Sauce.

Gator Hammock Swamp Mustard Shrimp & Grits Recipe

Store Peppers - Saturday, January 20, 2018

Ingredients:

  • 1 1/2 lbs Jumbo shrimp peeled and deviened
  • 5 thick bacon slices chopped
  • 2 tablespoons chopped parsley
  • 2 teaspoons minced garlic
  • 2 green onions thinly sliced
  • 1/2 cup tomatoes diced
  • 1/4 cup Gator Hammock Hot Swamp Mustard Hot Sauce
  • 1/4 cup broth/stock
  • 2 cups milk
  • 1/2 Cup Quaker Quick Grits
  • 1 cup sharp cheddar cheese, grated
  • Salt and pepper to taste
Directions:
  1. Meanwhile in a large skillet over medium heat, sauté bacon until brown and crisp this may take about 3-5 minutes.Remove bacon form skillet and transfer to a plate. There will be some bacon drippings left in the pan (about 3 tablespoons).
  2. Add about 1 Tablespoons of oil / butter to the pan. Followed by shrimp. Season with salt and pepper, and sauté shrimp for about 3-4 minutes. Set aside
  3. Then add garlic, parsley, green onions and tomatoes. Add about broth and Gator Hammock Hot Swamp Mustard Hot Sauce. Continue cooking for another 3 minutes. Add shrimp towards the and then add the crisp bacon . Adjust seasonings with salt and pepper.
  4. Bring water to a boil; slowly stir in grits; return to a boil Reduce heat to medium-low and cook 4-5 minutes or until thickened, stirring occasionally.
  5. Add cheese and continue cooking 2-3 minutes, stirring occasionally until cheese is melted. Add salt and pepper to taste.
  6. Assemble the dish by placing the grits at the bottom of a shallow bowl, shrimp and it’s sauce. Enjoy piping hot!
 
 

Andy Roo’s Cajun Garlic Chicken Salad Recipe

Christina Toomey - Thursday, January 18, 2018

INGREDIENTS:

  • 3 whole chicken breast, cooked & chopped into bite size pieces
  • 3 teaspoons Andy Roo’s Cajun Garlic Seasoning
  • 1/2 cup chicken broth
  • 1 whole chopped celery
  • 2 whole hard boiled egg (chopped)
  • 3 whole sour pickles
  • 1/4 cup of mayonnaise
DIRECTIONS:
  1. Place chicken pieces in a large bowl.
  2. Add Andy Roo’s Cajun Garlic Seasoning, chicken broth, celery, egg & pickles.
  3. Stir in mayonnaise to desired consistency.
  4. Refrigerate for 1 hour before serving on nice fluffy rolls.
 

Clamlube Davy Jones’ Locker Legendary Deep Sea Tilapia Spicy Pasta

Store Peppers - Monday, January 15, 2018

Ingredients
  • 1/2 pound tilapia fillets, cut into small chunks
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 teaspoon Clamlube Davy Jones’ Locker Legendary Deep Sea Heat Hot Sauce
  • 1/2 cup dry white wine
  • 1 28-ounce can San Marzano tomatoes, crushed by hand
  • 1/2 cup chopped fresh basil, plus more for topping
  • Kosher salt
  • 10 ounces multigrain spaghetti
  • 2 tablespoons chopped fresh parsley
Directions
Toss the tilapia, 1 tablespoon olive oil, 1 teaspoon of the garlic and 1/2 teaspoon Clamlube Davy Jones’ Locker Legendary Deep Sea Heat Hot Sauce in a medium bowl. Cover and refrigerate.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the remaining garlic and 1/4 to 1/2 teaspoon Clamlube Davy Jones’ Locker Legendary Deep Sea Heat Hot Sauce and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes, 1/4 cup basil and 1/2 cup water. Bring to a boil and cook, stirring occasionally, until the sauce is slightly thickened, about 12 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
When the pasta is almost done, add the tilapia to the skillet with the tomato sauce and simmer, stirring gently, until just cooked through, about 3 minutes. Stir in the parsley and the remaining 1/4 cup basil; season with salt. Drain the pasta and add it to the sauce. Divide among bowls and top with more basil.



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."

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"Our guest Chip Hearn … publisher of Peppers Catalog and heating up with the hottest sauces."

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