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On Fire Bacon and Cheddar Stuffed Mushrooms

  • 3 slices bacon
  • 8 crimini mushrooms
  • 1 tablespoon butter
  • 1 tablespoon chopped onion
  • 2 tablespoons See Jane On Fire Hot Sauce
  • ¾ cup shredded Cheddar cheese
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Remove mushroom stems. Set aside caps. Chop the stems.
  • In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
  • In a medium bowl, stir together the mushroom stem mixture,See Jane On Fire Hot Sauce, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
  • Bake in the preheated oven 15 minutes, or until the cheese has melted.
  • Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

Spyce Red Grilled Fish Tacos With Sour Cream Slaw

  • 1 cup sour cream
  • 2 tbsp. canola oil
  • 2 tbsp. white distilled or apple cider vinegar
  • 1 lime, zested (about 1 tsp.) and juiced (about 2 tbsp.)
  • 1 tbsp. light agave syrup or honey
  • Salt and pepper
  • 6 cups very thinly shredded white or red cabbage (1 small or 1/2 large head)
  • 1/2 red onion, very thinly sliced
  • 1/4 cup cilantro leaves or parsley tops, coarsely chopped
Fish & Tacos
  • 1 1/2-2 lbs. sustainable firm white-fleshed fish, such as mahi mahi or cod
  • Salt and pepper
  • 1 tsp. (about 1/3 palmful) each ground cumin, smoked paprika and granulated garlic
  • Natural olive or vegetable oil cooking spray
  • Lime wedges
  • 12 small (5- to 6-inch) soft corn tortillas
Toppings to Mix & Match
1. In a food processor, process the sour cream, oil, vinegar, lime zest, lime juice and agave until smooth; season with salt and pepper. Transfer to a large bowl, add the cabbage, onion and cilantro and toss to coat.
2. Preheat a grill, cast-iron skillet or griddle over medium-high. Season the fish with salt, pepper and the spices. Grease the outdoor grill grates or spray the skillet or griddle with cooking spray. Cook the sh until just opaque in the centers, about 4 minutes per side. Transfer to a platter; squeeze the lime over the sh. Break up with a spatula.
3. In a large, dry skillet over high heat or directly over the open ame on a gas stovetop or on the grill, cook the tortillas until charred in spots, turning occasionally, about 2 minutes.

Dave's Gourmet Red Heirloom Chicken Parmesan

  • 4 eaches skinless, boneless chicken breast halves
  • 1 pinch salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup Dave’s Gourmet Red Heirloom Organic Pasta Sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Beat eggs in a shallow bowl and set aside.
  • Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Place chicken in a baking dish and top each breast with about 1/3 cup of Dave’s Gourmet Red Heirloom Organic Pasta Sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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What The Media Says

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

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

  • 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...

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

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

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

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

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

    The New York Times
  • 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
  • Where you can buy any hot sauce made by man.

    Good Morning America