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Amazon’s Chicken Vegetable Soup

Ingredients 2 grated carrots 2 tomatoes cut into cubes 1 grated onion purple grated 1 pound of peas 1 pound of peeled and diced potatoes 1 Chicken breast cut into cubes Salt to taste Pepper to taste Garlic to taste Water Sweet Chili Sauce Amazon Pepper to taste
1. Sauté garlic with vegetables and chicken. Leave to brown for 5 minutes. 2. Add salt and pepper to taste. 3. Incorporate the diced potato into cubes and enough water to cover all the elements, cover and leave to cook for 25 minutes over medium heat. 4. Uncover and add Sweet Chili Sauce Amazon Pepper to taste. 5. Cook for 5 more minutes and serve.


Anchor Bar Suicidal Buffalo Wings

  1. Preheat oven to 450 degrees F.
  2. Place rack inside large baking sheet lined with aluminum foil & arrange chicken wings. Place wings in oven & bake for 25 minutes.
  3. Remove wings from oven & coat with butter. Cook for 25 more minutes.
  4. Pour Anchor Bar Suicidal Recipe Buffalo Wing Sauce in bowl. Remove wings from oven & reduce heat to 350 degrees F.
  5. Dip wings in sauce using tongs coating evenly. Put wings back on wire rack. Cook 15 more minutes or til done. Enjoy!

Andy Roo's original Voo Doo Oven Baked Chicken

1/4 cup butter, softened butter
1 clove garlic, minced
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
Preheat oven to 350 degrees F (175 degrees C).
Mix 1/4 cup butter, garlic, and Andy Roo’s original Voo Doo Seasoning in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter and Andy Roo’s original Voo Doo Seasoning mixture. Tent turkey breast loosely with aluminum foil.
Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter and Andy Roo’s original Voo Doo Seasoningmixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened.

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What The Media Says

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

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

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

    Advertising Age
  • Where you can buy any hot sauce made by man.

    Good Morning America
  • 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...

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

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

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

    The Philadelphia Inquirer
  • First-prize winner at the Fiery Foods Show was Peppers' Georgia Peach and Vidalia Onion.

    The New York Times