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

  • 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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B-A-C-O-N Cheeseburger Bloody Mary Pizza

  • 1 (13.8 ounce) tube refrigerated pizza rust
  • 1 pound lean ground beef
  • 1 (8 ounce) can tomato sauce
  • ¼ cup B-A-C-O-N Cheeseburger Bloody Mary Mix
  • ½ small red onion, thinly sliced
  • 2 ribs celery, thinly sliced
  • 2 cups shredded mozzarella cheese, divided
  • 1/3 cup thinly sliced green olives or pickles
  • 1 medium tomato, chopped
  1. Preheat oven to 425°F. On greased 17x1-inch rimmed baking sheet, unroll pizza dough; press to edges of pan. Using a fork poke crust every few inches. Prebake crust 5 minutes.
  2. In medium skillet over medium-high heat, cook and crumble ground beef until no longer pink, about 5-6 minutes; drain off liquid. Stir in tomato sauce and B-A-C-O-N Cheeseburger Bloody Mary Mix; simmer 3 minutes.
  3. Top crust with meat mixture, onion, celery, 1 cup cheese, olives, tomato and remaining 1 cup cheese.
  4. Bake 15-16 minutes until crust is browned and cheese is melted. Place under broiler for additional browning, if desired.
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Backyard Asian Fire Chicken

1/2 teaspoon Dijon mustard
Two 1/2 -pound boneless chicken breast halves, pounded lightly to an even thickness
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 medium celery ribs, cut into 2-inch-long matchsticks
1 tablespoon fresh lemon juice
1 tablespoon coarsely chopped celery leaves
How to Make It
In a small bowl, combine the Backyard Asian Fire Pepper Jam and mustard. In a large skillet, melt the butter over moderately high heat. When the foam subsides, add the chicken breasts and cook, turning once, until browned, about 3 minutes per side.
Tilt the skillet and pour off most of the fat. Add 1 tablespoon of water and shake the pan to loosen the browned bits on the bottom. Push the chicken to one side, add the celery matchsticks and cook, stirring, for 1 minute. Add the Backyard Asian Fire Pepper Jam mixture and the lemon juice to the pan and shake to coat the chicken with the sauce. Cook until the sauce is reduced to a glaze, about 30 seconds. Season with salt and pepper.
Transfer the chicken to plates and spoon the celery matchsticks on top. Garnish with the celery leaves and serve with rice and your choice of vegetables. Enjoy!!!

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What The Media Says

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

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

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

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

    The Tampa Tribune
  • 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...

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

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

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

    The Philadelphia Inquirer
  • Where you can buy any hot sauce made by man.

    Good Morning America