Bite Me Lime-Cilantro Pork Tacos

Ingredients:
  • 1 pound pork tenderloin, trimmed and cut into thin strips
  • salt and pepper, to your liking
  • 2 teaspoons olive oil
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons fresh lime juice
  • 3 tablespoons Bite Me Lime-Cilantro Hot Sauce
  • 8 (6-inch) flour tortillas.
  • 1/2 cup chopped tomato
  • 1/2 cup avocado, cubed
Directions:
  1. Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits.
  2. Return pork and accumulated juices to pan. Stir in Bite Me Lime-Cilantro Hot Sauce and lime juice; cook 1 minute or until pork is done.
  3. Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla. Top with tomato and avocado, roll and serve!
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Bite Me Lime-Cilantro Hot Sauce
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Ghost Scream White Chili Recipe

Ingredients:
  • 1 1/2 pounds skinless, boneless chicken breast halves – cubed
  • 1 bunch green onions, thinly sliced
  • 2 fresh Jalapeño peppers, seeded and minced
  • 1 clove garlic, minced
  • 2 tablespoons Ghost Scream Hot Sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 (14 ounce) cans great Northern beans, undrained
Directions:
  1. In a large skillet, heat a little oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
  2. Saute the onion, Jalapeño chile peppers and garlic in the same skillet. Return the chicken, along with the Ghost Scream Hot Sauce, cumin, salt and white pepper. Mix thoroughly.
  3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
  4. Stir in the beans with can liquid, and simmer all over low heat for 45 to 60 minutes or until cooked and heated through.
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Ghost Scream Hot Sauce
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Bacon Salt Ultimate Potato Soup

Ingredients:
  • 1 pound bacon, chopped
  • 2 stalks celery, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 8 potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes
  • 1 teaspoon Bacon Salt Peppered
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1 teaspoon dried tarragon
  • 3 teaspoons chopped fresh cilantro
Directions:
  1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Add Bacon Salt Peppered. Cover, and simmer until potatoes are tender.
  3. In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Add more Bacon Salt Peppered to desired taste.
  4. Great topped with crumbled bacon and shredded extra sharp cheddar cheese!
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Bacon Salt Peppered
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The Walking Dead’s Bloodiest Vegetable Beef Soup Recipe

Ingredients:
Directions:
  1. Heat olive oil in a large pot over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes.
  2. Add the tomatoes, Tabanero The Walking Dead AMC’s Bloodiest Mary Mix, vegetables & soup mix. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.
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Tabanero The Walking Dead AMC’s Bloodiest Mary Mix
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Torchbearer Zombie Apocalypse Chicken Nacho Dip Recipe

Ingredients:
  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 pound Velveeta cheese, cubed
  • 2 large chicken breasts, cooked & shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 2 tablespoons taco seasoning mix
  • 2 tablespoons Torchbearer Zombie Apocalypse Hot Sauce
  • 1 cup black beans, rinsed and drained
Directions:
  1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and Torchbearer Zombie Apocalypse Hot Sauce into a slow cooker.
  2. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
  3. Stir in the black beans, and cook 15 more minutes to reheat. Serve with tortilla chips!
Check out all of our great sauces and spices at www.Peppers.com

Torchbearer Zombie Apocalypse Hot Sauce
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Hellacious Chicken Quesadilla Recipe

Ingredients:
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 1/2 cup High River Sauces Hellacious Hot Sauce
  • 1/4 teaspoon garlic, finely minced
  • 8 (9 inch) flour tortillas
  • 2 cups shredded Cheddar cheese
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken is no longer pink in the center, 15 minutes. Drain.
  3. Let chicken cool until it can be easily handled. Shred chicken with your hands; return to empty sauce pan. Stir High River Sauces Hellacious Hot Sauce and garlic into chicken.
  4. Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each tortilla with 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.
  5. Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
Check out all of our great sauces and spices at www.Peppers.com

High River Sauces Hellacious Hot Sauce
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Longhorn Jalapeño Popper-Stuffed Chicken Breasts Recipe

Ingredients:
  • 1/3 cup chives-and-onion cream cheese spread (from 8-oz container)
  • 1 1/2 cups shredded pepper Jack cheese (6 oz)
  • 1/4 cup Longhorn Bread & Butter Jalapeño Dip Mix
  • 4 boneless skinless chicken breasts (about 20 oz)
  • 1/4 cup butter, melted
  • 2 cups corn chips, crushed
Directions:
  1. Heat oven to 350°F. In medium bowl, stir cream cheese spread, pepper Jack cheese and Longhorn Bread & Butter Jalapeño Dip Mix until well blended; set aside.
  2. Between pieces of plastic wrap or waxed paper, place each chicken breast; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  3. Place melted butter in shallow dish. Place crushed corn chips in separate shallow dish. Place about 1/3 cup cheese mixture on center of each chicken breast. Roll chicken over filling, tucking ends to enclose filling; secure with toothpick, if necessary. Dip filled chicken breasts into butter, then coat in crushed corn chips. Place in ungreased 8-inch square (2-quart) baking dish.
  4. Bake 40 to 45 minutes or until chicken is no longer pink in center.
Check out all of our great sauces and spices at www.Peppers.com

Longhorn Bread & Butter Jalapeño Dip Mix
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I Ain’t Afraid Of No Ghost Pepper Crispy Chicken Sandwich Recipe

Ingredients:
Directions:
  1. Mix cabbage, carrots, mayo, vinegar, celery seed, sugar, 1 tablespoon I Ain’t Afraid Of No Ghost-Pepper Hot Sauce in a large bowl to combine to make spicy slaw; cover and chill.
  2. Mix flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Whisk buttermilk and 1/4 cup I Ain’t Afraid Of No Ghost-Pepper Hot Sauce together into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  3. Pour oil into a large skillet over medium heat of 350°F. Fry chicken until golden brown and cooked through, about 3 minutes per side. Season with salt.
  4. Place crispy chicken on your choice of roll, top with spicy slaw and your other favorite toppings!!!
Check out all of our great sauces and spices at www.Peppers.com

I Ain’t Afraid Of No Ghost-Pepper Hot Sauce
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Jak Jeckel Jack-o’-Lantern Stuffed Peppers Recipe

Ingredients:
  • 4 medium orange bell peppers
  • 2 tsp. olive oil
  • 1 lb lean ground beef
  • 1 clove garlic finely chopped
  • 2 tablespoons Jak Jeckel Gourmet Pepper Sauce
  • 1 (8-oz.) can tomato sauce
  • 1 cup black beans drained, rinsed
  • 1 cup cooked rice
  • ½ cup shredded sharp cheddar cheese
Directions:
  1. Slice stem end off peppers. (Reserve for later use.) Remove seeds and veins from peppers. Cut a jack-o-lantern face out of one side of each pepper. Stand peppers upright in baking dish. Set aside.
  2. Preheat oven to 400º F.
  3. Heat oil in large nonstick skillet over medium-high heat.
  4. Add ground turkey; cook, stirring frequently, for 4 to 5 minutes, or until almost browned.
  5. Add garlic; cook, stirring frequently, for 1 minute.
  6. Add Jak Jeckel Gourmet Pepper Sauce, tomato sauce, and beans; cook, stirring occasionally, for 4 to 5 minutes. Remove from heat.
  7. Add rice; mix well.
  8. Fill peppers with beef mixture. Top with reserved stem end of peppers. Add water to the baking dish. Cover with foil.
  9. Bake peppers for 12 to 15 minutes, or until tender-crisp.
  10. Remove stem top of peppers, sprinkle evenly with cheese. Bake for 2 to 3 minutes, or until cheese is melted.
  11. Replace tops and serve.
Check out all of our great sauces and spices at www.Peppers.com

Jak Jeckel Gourmet Pepper Sauce
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Chef Fartenburn’s Buffalo Shrimp Tacos Recipe

INGREDIENTS:
  • 2 tbsp. salted butter
  • 1/4 c. Chef Fartenburn’s Gourmet Hot Sauce
  • 1 lb. shrimp without tails, peeled and deveined
  • 8 small corn tortillas
  • 1 c. Shredded cabbage
  • 2 celery stalks, diced
  • 1/2 c. diced red onion
  • 1 c. sour cream
  • 1/4 c. crumbled blue cheese, plus additional for garnish
  • 1/2 c. Chopped cilantro
DIRECTIONS:
  1. In a large skillet over medium heat melt butter and combine with Chef Fartenburn’s Gourmet Hot Sauce. Sauté shrimp in buffalo sauce until cooked through, about 4 minutes.
  2. Soften tortillas in a non-stick skillet, transfer to a plate and wrap in a clean kitchen towel to keep warm.
  3. Assemble tacos with layers of cabbage, celery, red onion, buffalo shrimp, sour cream and blue cheese. Drizzle with buffalo sauce and garnish with cilantro. Serve immediately.
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Chef Fartenburn’s Gourmet Hot Sauce
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