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Wild Mushroom Baked Penne with Roasted Vegetables

  • 2 red peppers, cored and cut into 1-inch wide strips
  • 2 zucchini, quartered lengthwise and cut into 1-inch cubes
  • 2 summer squash, quartered lengthwise and cut into 1-inch cubes0
  • 1 yellow onion, peeled and sliced into 1-inch strips
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 tablespoon dried Italian herb mix or herbs de Provence
  • 1 pound penne pasta
  • 3 cups Dave’s Gourmet Wild Mushroom Pasta Sauce
  • 1 cup grated fontina cheese
  • 1/2 cup grated smoked mozzarella
  • 1 1/2 cups frozen peas, thawed
  • 1/4 cup grated Parmesan, plus 1/3 cup for topping
  • 2 tablespoons butter, cut into small pieces
  • Preheat the oven to 450 degrees F.
    On a baking sheet, toss the peppers, zucchini, squash and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
  • In a large bowl, toss the drained pasta with the roasted vegetables,Dave’s Gourmet Wild Mushroom Pasta Sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
    Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Bacon Hot Sauce Kitchen Sink Cheese Omelette

  • 8 eggs
  • 1/2 tsp salt
  • 2 tsp canola oil , divided
  • 1/4 small red onion , diced (about 1/2 cup)
  • 1/2 zucchini , finely diced (about 3/4 cup)
  • 1/2 cup frozen corn kernels , thawed
  • 1 cup packed baby spinach , chopped
  • 1/4 cup canned lentils , optional, drained and rinsed
  • 1 plum tomato , finely diced (about 3/4 cup)
  • 1 cup finely grated cheddar
  • 2 teaspoons Bacon Hot Sauce
  • Whisk eggs with salt in a medium bowl. Season with fresh pepper.
  • Heat a large non-stick frying pan over medium-high. Add 1 tsp oil, then onion, zucchini and corn. Cook, stirring frequently, for 2 min. Add spinach and lentils. Cook, stirring until spinach wilts, about 1 min. Transfer mixture to a bowl. Stir in tomato.
  • Reduce heat to medium-low. In the same pan, add remaining 1 tsp oil, then egg mixture. Cook, without stirring, until edges are set, 1 to 2 min. Use a spatula to lift edge of omelette, pushing toward the centre and tilting pan to allow uncooked eggs to run underneath. Repeat until mixture is almost set and bottom is golden brown, 2 to 3 min. Sprinkle vegetable mixture over top, then cheese. Remove from heat and cover pan until cheese melts, about 5 min. Add Bacon Hot Sauce Slide omelette onto a plate and cut into wedges to serve.

Cherchies Champagne Brand Mustard Bacon Onion Rings

1 large yellow onion
12 strips bacon
1/4 c. brown sugar
1/2 tsp. cayenne pepper
  1. Preheat oven to 400°. Line a medium baking sheet with aluminum foil and fit with a metal cooling rack.
  2. Cut onion into 1/2" rings, then separate every other ring, so that each ring contains two rounds of onion. Stir together brown sugar and cayenne pepper on a large shallow plate, then lay bacon on mixture to coat. Wrap doubled up rings with bacon, then set on baking sheet. Bake 30 to 35 minutes, or until bacon is crisp and golden. Serve with Ranch, if using. Dip in Cherchies Champagne Brand Mustard

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What The Media Says

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

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

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

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

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

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

    Good Morning America