Free shipping for continental U.S. orders over $69.00. Call us at 800-998-3473 for rates to Alaska, Hawaii, Puerto Rico & Canada.

SoCal Loaded Chicken Taco Salad with Avocado Creamy Lime-Cilantro Dressing

Ingredients
Chicken Taco Salad
  • 2 tablespoons olive oil
  • 1 1/4 pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat)
  • 4 cups romaine lettuce
  • 1 or 2 medium tomatoes, diced (I use vine-ripened; Roma or cherry tomatoes may be substituted)
  • 1/2 cup canned corn, drained (fresh or frozen may be substituted)
  • 1/2 cup canned black beans, drained and rinsed
  • 1 medium Hass avocado, peeled and diced
  • 1 cup shredded cheese (I use a monterey Jack and cheddar blend)
  • 1 cup seasoned tortilla chips, crushed (I crush Doritos in my palm)
Taco Salad Dressing
  • 1/2 cup mayonnaise (lite okay)
  • 1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
  • 3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
  • 1/4 cup cilantro leaves, minced
  • 1/2 teaspoon granulated sugar, optional and to taste
Directions
  1. To a large skillet, add the olive oil, chicken, evenly sprinkle with 1 heaping tablespoon taco seasoning, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Allow chicken to rest in pan off the heat while you assemble the salad.
  2. To a large platter, add the lettuce, and evenly sprinkle with the tomatoes, corn, black beans, avocado, cheese, tortilla chips, and chicken; set aside.
  3. To a small bowl, add the mayo, sour cream, lime juice,2 tablespoons of SoCal Guac Sauce Original Avocado Hot Sauce, 1 heaping tablespoon taco seasoning, and whisk to combine.
  4. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired.
  5. Evenly drizzle dressing over salad.

Beer-Bacon Chipotle Scorpion Sheboygan Grilled Brats

Ingredients
Directions
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and Scotty O'Hotty Beer-Bacon Chipotle with Scorpion Peppers Hot Sauce let simmer while the bratwursts are cooking on the grill.
  • Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

Pain is Good Harissa Delicious BLT Egg Salad Sandwich

Ingredients
  • 4 large hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1/4 cup finely diced celery
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed
  • 1/8 teaspoon poultry seasoning or rubbed sage
  • 6 slices crisp cooked bacon, chopped
  • 1/3 cup diced cherry or grape tomatoes
  • Springs greens (or other lettuce leaves of choice)
  • 4 slices bread, lightly toasted
Directions
  1. Place a hard-boiled egg on your egg slicer and slice the eggs.
  2. Carefully rotate the egg 45 degrees. The slices you made are now horizontal to the egg slicers. Slice the eggs.
  3. Carefully pick the egg up and turn it over 45 degrees. The slices you made are now perpendicular to the slicing tines.
  4. Carefully slice the eggs. This step is easiest to do over a mixing bowl. Voila! Easily diced eggs!
  5. Repeat these steps with the rest of the hard-boiled eggs and add them to the mixing bowl.
  6. Combine the eggs with the mayonnaise and the next five ingredients (celery through poultry seasoning). Stir well to combine.
  7. Fold in the chopped bacon and the diced tomatoes.
  8. Place some lettuce on the each of 2 of the pieces of bread. Top with half the egg salad mixture and the other piece of toast. Carefully slice and serve.

Our Hottest Peppers

Scorpion Pepper

Scorpion Pepper

Shop Scorpion Sauces

Reaper Pepper

Reaper Pepper

Shop Reaper Sauces

What The Media Says

  • For lovers of hot sauce, this place is heaven.

    The Philadelphia Inquirer
  • 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.

    The Boston Globe
  • Chip globe-trots in search of new hot sauces ... thus giving him the largest collection in the world according to Chili Pepper Magazine.

    The Washington Post
  • Where you can buy any hot sauce made by man.

    Good Morning America
  • Probably the most unique store in this part of the country.

    PBS
  • Chip has also created a museum of hot sauces ... If you want to have a hot time in Dewey Beach, Delaware.

    TNN
  • Chip Hearn of Peppers, a retail store and hot sauce museum in Rehoboth Beach, DE, which carries 2,000 hot sauce brands.

    Advertising Age
  • Our guest Chip Hearn ... publisher of Peppers Catalog and heating up with the hottest sauces.

    Food Network
  • 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...

    Southern Living
  • First-prize winner at the Fiery Foods Show was Peppers' Georgia Peach and Vidalia Onion.

    The New York Times
  • 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...

    NBC
  • Chip Hearn is a hothead. Because everyone has a different threshold for heat, Hearn uses his entire management staff as tasters.

    The Tampa Tribune