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Mango Ginger Peppered Tuna Kabobs

  • 1/2 cup frozen corn, thawed
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons coarsely chopped fresh parsley
  • 2 tablespoons lime juice
  • 1 pound tuna steaks, cut into 1-inch cubes
  • 1 teaspoon coarsely ground pepper
  • 2 large sweet red peppers, cut into 2x1-inch pieces
  • 1 medium mango, peeled and cut into 1-inch cubes
  • For salsa, in a small bowl, combine the first five ingredients; set aside.
  • Rub tuna with Spice Exchange Mango Ginger Grilling & Glazing Sauce & pepper. On four metal or soaked wooden skewers, alternately thread peppers, tuna and mango.
  • Place skewers on greased grill rack. Cook, covered, over medium heat, turning occasionally, until tuna is slightly pink in center (medium-rare) and peppers are tender, 10-12 minutes. Serve with salsa.

Warrior’s Potion Philly Cheese Steak Style Stuffed Peppers

  • 1 lb extra lean ground beef, 95% lean, raw
  • 2 tsp olive oil
  • 8 ounce pkg white mushrooms minced, minced, and minced some more
  • 1 medium red onion chopped
  • 4 medium bell peppers 1 pepper chopped, 3 peppers cut in half, destined and deseeded
  • 2 tbsp all purpose white flour
  • 1-1/4 cup beef broth, low sodium 1/4 cup reserved for later
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp oregano
  • 1/2 tsp all purpose seasoned salt i use Lawry’s
  • 2 oz light cream cheese
  • Kosher salt & pepper to taste
  • cooking spray i prefer olive oil or avocado oil cooking spray
  • 2/3 cup Colby Jack cheese
  1. Preheat oven to 400 degrees.
  2. In a large skillet over medium heat, add ground beef, season with a pinch or two of kosher salt and pepper. Break up with a spatula and continue to cook until browned. Remove from skillet and set aside.
  3. In the same skillet add olive oil, diced onion, mushrooms, and peppers. Season them with a little kosher salt and pepper while cooking. Cook for about 3 minutes or until the mixture is very soft.
  4. Add the beef back into the skillet with onions, mushrooms, and peppers. Stir together and sprinkle with flour. Stir to coat the mixture for about 30 seconds.
  5. Add in 1 cup beef broth, Worcestershire sauce, hot sauce, oregano, seasoned salt, and cream cheese. Stir together until everything is combined and the cheese is melted. Salt and Pepper to taste.
  6. Slice 3 peppers in half lengthwise, clean out seeds and such, spray peppers with cooking spray, and sprinkle a little salt and pepper on each. In your 9×13 baking dish, add 1/4 cup of beef broth, then place pepper halves inside.
  7. Stuff each pepper half with Philly Cheese mixture (about 2/3 cup), top evenly with shredded cheese, then spray the cheesy top of each pepper with cooking spray. Cover the dish with tin foil.
  8. Place in oven, covered, for 30 minutes. Then uncover, and bake for about ten more minutes.

Marie Sharp’s Belizean Fresh Tomato Soup with Crispy Grilled Cheese

  • 3 1/2 pounds vine-ripened tomatoes
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 leaf of basil
  • 1 teaspoon salt, or to taste
  • 1 pinch red pepper flakes (optional)
For the Cheese Toast:
  • 2 tablespoons olive oil
  • 8 slices Italian bread
  • 1/4 cup thinly sliced basil leaves
  • 6 ounces shredded sharp white Cheddar cheese
  1. Remove cores from tomatoes and cut in half crosswise. Reserve until needed.
  2. Heat olive oil and butter in a saucepan over medium-high heat. Add garlic and anchovy and cook until garlic is sizzling in the hot fat, 45 seconds to 1 minute. Carefully add the tomatoes with their juices, salt, and red pepper flakes. Toss with a spoon every few minutes until the tomatoes release their liquid and start to break down.
  3. Once the tomatoes have softened and start to collapse, reduce heat to medium-low, put in Marie Sharp's Belizean Heat Habanero Pepper Sauce and cook, stirring occasionally, until the tomatoes have fallen apart and the soup resembles a coarse tomato sauce, about 45 minutes.
  4. Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with foil or a silicone liner. Drizzle with 2 tablespoons olive oil.
  5. Place the bread slices on the prepared baking sheet. Top each slice with sliced basil, and then Cheddar cheese.
  6. Bake in the preheated oven until the cheese is well browned and crispy around the edges, 15 to 20 minutes. Let cool to room temperature.
  7. Remove soup from heat and pass through a mesh strainer into a bowl. Use the back of a ladle to push all the tomato mixture through. Discard the skins and seeds, which should be the only things left in the strainer.
  8. Transfer the strained tomato soup back into the saucepan and place back over medium-low heat. Continue cooking to thicken slightly, if desired, or simply bring back to a simmer and serve immediately with the cheese toasts.

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What The Media Says

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

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

    Food Network
  • 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
  • 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 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...

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

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

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

    The New York Times
  • Probably the most unique store in this part of the country.