Killer Chipotle Shredded Beef Burrito Recipe

Ingredients:
  • 2 tablespoons vegetable oil
  • 1 pound lean beef chuck, trimmed and cut into 1 inch cubes
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (16 ounce) can diced tomatoes
  • 1/4 cup CaJohns Killer Chipotle Hot Sauce
Directions:
  1. Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.
  2. Add the can of tomatoes and CaJohns Killer Chipotle Hot Sauce. Heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
  3. When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.
  4. If planning to freeze, cool before packing in freezer bags and placing in freezer.
  5. For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.
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CaJohns Killer Chipotle Hot Sauce
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Marconi Skillet French Fry Recipe

INGREDIENTS:
  • 1 lb. frozen french fries
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack
  • 10 slices cooked bacon, chopped
  • 1/4 c. Sliced green onions
  • 1/4 c. Marconi Brand Nacho Jalapeño Slices
DIRECTIONS:
  1. Bake French fries according to package directions until crispy. Preheat oven to 350 degrees F.
  2. In an oven-safe skillet, layer half the fries. Top with half the cheddar and monterey jack, cooked bacon, green onions, and Marconi Brand Nacho Jalapeño Slices.
  3. Repeat with remaining French fries and toppings.
  4. Bake until cheesy is completely melted, 10 minutes. Serve warm.
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Marconi Brand Nacho Jalapeño Slices
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America Sauce 12 Second Coleslaw Recipe

Ingredients:
Directions:
  1. Stir cabbage, Thousand Island dressing, rice vinegar, America Sauce Let’s Get Patriotic Hot Sauce, and salt together in a bowl with a fork until evenly mixed.
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America Sauce Let’s Get Patriotic Hot Sauce
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Zombie Repellent Baked Beans Recipe

Ingredients:
  • 4 slices bacon, or more to taste, cut into bite-size pieces
  • 1 small onion, chopped
  • 2 (28 ounce) cans baked bean
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons Zombie Repellent Apocalyptic Hot Sauce
  • 1 tablespoon chili powder
  • 1 tablespoon mustard powder
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
  3. Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, Zombie Repellent Apocalyptic Hot Sauce, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13×9-inch baking dish.
  4. Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.
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Zombie Repellent Apocalyptic Hot Sauce
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Honestly, Abe’s Buffalo Style Ribs Recipe

Ingredients:
  • 2 racks pork back ribs, (about 3 pounds each), membrane removed
  • 2 (5 ounce) bottles Honestly, Abe’s Favorite Hot Sauce
  • 1 cup unsalted butter
  • Salt and pepper, to taste
  • Ranch dressing, for garnish
  • Celery sticks, for garnish
Directions:
  1. Preheat the oven to 325 degrees F.
  2. In a small saucepan set over medium heat, combine the Honestly, Abe’s Favorite Hot Sauce and butter. Bring to a boil while whisking until it’s smooth, then set the Honestly, Abe’s buffalo sauce aside.
  3. Arrange 2 layers of aluminum foil, large enough to wrap around each rack of ribs, on your work surface. Place a rack in the center of each foil setup and season both sides generously with salt and pepper. Coat the meat side of the ribs, which should be facing up, with 1/2 cup of the buffalo sauce. Wrap the ribs tightly with the foil, place on a baking sheet, and bake until tender, about 1 hour.
  4. Remove ribs from oven, place the oven rack in the middle of the oven; turn the oven to broil. Remove the ribs from the foil and lay them, meat side up, on a foil-lined baking sheet. Coat each rib with 1/4 cup of the buffalo sauce and broil until the sauce starts to brown, 4 minutes. Continue to broil and baste the ribs until you have used another 1/4 cup of buffalo sauce per rack.
  5. Let the ribs rest for 10 minutes, then cut into individual ribs. In a large bowl, toss the ribs with the half of the remaining buffalo sauce. Arrange the ribs on a serving platter and serve with ranch dressing and celery.
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Honestly, Abe’s Favorite Hot Sauce
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Lucky Dog Sirloin Kabob Recipe

Ingredients:
  • 1/4 cup soy sauce
  • 1/4 cup Lucky Dog Mild Fire-Roasted Pepper Sauce
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon garlic powder
  • 4 fluid ounces lemon-lime flavored carbonated beverage
  • 2 pounds beef sirloin steak, cut into 1 1/2 inch cubes
  • 2 green bell peppers, cut into 2 inch pieces
  • skewers
  • 1/2 pound fresh mushrooms, stems removed
  • 1 pint cherry tomatoes
  • 1 fresh pineapple – peeled, cored and cubed
Directions:
  1. In a medium bowl , mix soy sauce, Lucky Dog Mild Fire-Roasted Pepper Sauce, light brown sugar, garlic powder, & lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
  2. Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
  3. Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
  4. Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Check out all of our great sauces and spices at www.Peppers.com

Lucky Dog Mild Fire-Roasted Pepper Sauce
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Beach Days Buffalo Chicken Salad Recipe

Ingredients:
Directions:
  1. Toss diced chicken with celery, ranch dressing and Beach Days Garlic Habañero Hot Sauce.
  2. Season with Black Pepper.
  3. Chill until ready to eat and Enjoy!
Check out all of our great sauces and spices at www.Peppers.com.

Beach Days Garlic Habañero Hot Sauce
Posted in Appetizer Recipes, Entree Recipes, Poultry Recipes, Salad & Pasta Recipes, Wing Recipes | Leave a comment

Woody’s Beach Party Clams Casino Recipe

INGREDIENTS:
  • 12 medium (2 1/2-inch) hard-shelled clams, shucked and the bottom shells reserved
  • 6 ounces bacon, finely diced
  • 1 cup panko bread crumbs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon freshly grated Parmesan
  • Clamlube Beach Party Spice Wave Nirvana Hot Sauce, to taste
DIRECTIONS:
  1. Shuck clams from shell. Clean shells thoroughly. Place each clam onto a clean 1/2 shell; set aside.
  2. Preheat broiler for medium heat.In a large skillet, cook 6 ounces diced bacon over medium-high heat, stirring, until fat has rendered and bacon is browned and crisp, about 7 minutes. Lower heat if skillet gets too hot and begins to smoke.
  3. Stir in bread crumbs and Parmesan to evenly coat in bacon fat and cook, stirring and tossing, until bread crumbs are lightly toasted, about 3 minutes. Transfer to a bowl to cool. Season very lightly with salt and pepper.
  4. Spoon 1 teaspoon of mixture onto the top of each clam, and add one 1 inch piece of bacon on top and 2 drops of Clamlube Beach Party Spice Wave Nirvana Hot Sauce.
  5. Place the clams on a broiler pan and place under broiler about 4 inches from the heat. Broil for 8 to 12 minutes or until desired crispness of bacon is achieved.
Check out all of our great sauces and spices at www.Peppers.com

Clamlube Beach Party Spice Wave Nirvana Hot Sauce
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Dave’s Baja Shrimp Tacos w/ Creamy Slaw Recipe

INGREDIENTS:
For the slaw:
  • 1/4 cup mayonnaise
  • 1/4 cup Dave’s Gourmet Creamy Roasted Jalapeño Hot Sauce
  • 1 tablespoons apple cider vinegar
  • ¾ teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • 2 cups thinly sliced red cabbage (about 6 oz.)
  • 2 cups thinly sliced green cabbage (about 6 oz.)
  • ? cup chopped fresh cilantro
For the tacos:
  • Vegetable oil
  • ½ cup all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon kosher salt
  • 3 large eggs
  • 1 pound large shrimp, peeled and deveined
  • 8 (6 inch) flour tortillas, warmed
  • lime wedges, hot sauce, and sliced scallions, for serving
DIRECTIONS:
  1. Prepare the Slaw: Whisk together mayonnaise, Dave’s Gourmet Creamy Roasted Jalapeño Hot Sauce, vinegar, sugar, salt, and cayenne in a large bowl. Add both cabbages and cilantro and toss to combine. Let stand at least 20 minutes.
  2. Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches and afix with a deep-fry thermometer; heat over medium-high to 350°F. Combine flour, cornstarch, and salt in a medium bowl. Make a well in the center and whisk in egg until just combined.
  3. Dredge half the shrimp in batter, shaking off excess. Carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp.
  4. Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
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Dave’s Gourmet Creamy Roasted Jalapeño Hot Sauce
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Voodoo Porcus Perfect Bacon Cheeseburgers Recipe

Ingredients:
  • 3 pounds 80/20 ground beef
  • 1/3 cup heavy cream
  • 6 to 8 dashes Voodoo Chile Porcus Inférnum The World’s Best Bacon Hot Sauce
  • 4 dashes Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 6 kaiser rolls
  • Softened butter, for spreading, plus 2 tablespoons
  • 6 slices white Cheddar
  • 6 slices cooked bacon, halved
Directions:
  1. Place the beef into a medium mixing bowl. Add the cream, Voodoo Chile Porcus Inférnum The World’s Best Bacon Hot Sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside.
  2. Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they’re nice and golden. Let the rolls cool on a plate until you need them.
  3. Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt.
  4. When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls.
Check out all of our great sauces and spices at www.Peppers.com

Voodoo Chile Porcus Inférnum The World’s Best Bacon Hot Sauce
Posted in Appetizer Recipes, Bacon Recipes, Beef Recipe, Burger Recipes, Entree Recipes | Leave a comment