1200 Zesty Recipes

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

Spicy Bacon Wrapped Water Chestnuts

Web Peppers - Wednesday, October 17, 2018

Ingredients

  • 2 (8-ounce) cans whole water chestnuts, drained
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 1 pound bacon, cut into thirds
  • 1/3 cup mayo
  • Porcus Original Gourmet Bacon Hot Sauce
  • 1/8 teaspoon cayenne pepper
  • toothpicks
Instructions
Whisk soy sauce and brown sugar in a medium bowl. Add water chestnuts and marinate for 1 hour.
Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking spray.
Discard the marinade and wrap a piece of bacon around each water chestnut. Secure with a toothpick.
Place on baking sheet and bake for 20 minutes.
Remove baking sheet from oven. Turn oven to broil. Brush the tops of each bacon wrapped water chestnut with Porcus Bacon Hot Sauce. Broil for a few minutes, until browned and crispy.
To make sauce, stir together mayonnaise, 1/4 cup Porcus Bacon Hot Sauce, and cayenne pepper in a small bowl.

Ghost Scream Hot Slow Cooker Ham and Beans

Store Peppers - Wednesday, September 12, 2018

INGREDIENTS:
1 pound navy beans (or Great Northern beans)
1 large onion, diced (about 1 ¾ cup)
3 celery stalks, diced (about 1 cup)
1 medium carrot, diced (about ½ cup)
2 cloves garlic, minced
1 bay leaf
1 large smoked ham hock (or ham bone)
1 teaspoon Italian seasoning
1 cup chopped ham
Salt and pepper, to taste
water
DIRECTIONS:
Soak the beans in water (the water should rise a few inches above the beans) overnight. Drain beans before ready to cook. Add the beans, onions, celery, carrots, garlic, bay leaf and ham hock to the slow cooker. Fill the slow cooker with water until just barely covering the beans. Cover and slow cook for 5 ½ -6½ hours on high, or 7 ½ -8½ hours on low until beans have softened and begin to fall apart. Remove the ham hock or bone from the slow cooker and strip off any meat. Chop and add the meat to the slow cooker along with the Italian seasoning, remaining chopped ham, Ghost Scream Hot Sauce, salt and pepper. Cover and cook for another 30 minutes.
Visit us at www.peppers.com

Marie Sharp’s Beware Spicy Corn & Black Bean Salad

Christina Toomey - Thursday, March 16, 2017

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 cups corn kernels
  • 1 1/2 tablespoons fajita seasoning
  • 1/2 teaspoon ground black pepper
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 red bell pepper, chopped
  • 1/2 cup chopped green onion
  • 1 jalapeno pepper, seeded and diced, or to taste
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 2 tablespoons orange juice
  • 1 tablespoon Marie Sharp’s Beware Comatose Heat Level Habanero Pepper Sauce
  • salt to taste (optional)

DIRECTIONS:

Heat olive oil in a large skillet over medium heat. Cook and stir corn, fajita seasoning, and black pepper in the hot oil until corn is lightly browned, 6 to 8 minutes. Remove from heat and set aside to cool. Mix corn mixture, black beans, red bell pepper, green onion, jalapeno pepper, Marie Sharp’s Beware Comatose Heat Level Habanero Pepper Sauce, cilantro, lime juice, orange juice, and salt together in a bowl; cover and refrigerate at least 1 hour before serving.

Zombie Repellent Black Bean Salsa

Christina Toomey - Thursday, March 16, 2017

INGREDIENTS:

  • 1 (15 ounce) can black-eyed peas
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1/2 cup chopped onion
  • 1 tablespoon Zombie Repellent Apocalyptic Hot Sauce
  • 1/2 cup chopped green bell pepper
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 cup Italian-style salad dressing
  • 1/2 teaspoon garlic salt

 

DIRECTIONS:

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers, Zombie Repellent Apocalyptic Hot Sauce and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.



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."

Subscribe To Our Newsletter

Signup for our newsletter to receive regular Peppers.com news, specials and promotions.


TOP