Camarones a la Diabla is a spicy shrimp dish thats sure to please the seafood lover! Spicy shrimp is here for you.
- 2 lbs med shrimp
- 1 stick butter
- 1/2 white onion
- 1 small can tomato sauce
- Juice from 1 large orange
- 1/4 cup Taco Fuego hot sauce
- 10 garlic cloves
- 2 cups chicken stock
- 3 chile chipotles
- 1 Tbsp knorr chicken base
- Pepper and salt to taste
- Blend onion, tomato sauce, orange juice, Taco Fuego, Garlic, Chicken Stock, Knorr chicken base, and chipotles for 3-4 min until well blended
- Add a stick of butter to a pan and cook shrimp 3-4 min then add sauce mixture cook until shrimp are done
- Serve with rice
Honey is a big staple in our diet here at PexPeppers; we also love Asian food. We’ve incorporated our very own Dr Pecks Honey into this recipe to bring you some of the best chicken you will ever eat. This Asian Honey Chicken recipe is the bees knees.
Honey Chicken Glaze Sauce Ingredients:
You will also need:
- 2 Pounds Chicken Breast/Tenderloin
- 1/4 cup cornstarch
- 1/2 cup milk
- Vegetable Oil to fry with.
- Combine Eggs and milk and whisk until it is a homogeneous mixture.
- Cube Chicken and then place in cornstarch mixture to soak for about 5 minutes
- Fry chicken on medium high heat until thoroughly cooked. Cornstarch will create a crunchy breading.
- You can also double fry. Once at 325 and again at 400 to get an even crispier chicken.
- Put aside in large bowl after soaking up excess oil with paper towel
Asian Honey Chicken Sauce Glaze Directions:
- Combine all ingredients in a small sauce pot minus the cornstarch slurry
- Heat mixture until it JUST boils
- Slowly pour cornstarch slurry into the boiling sauce mixture and stir constantly
- Take off heat after about 30 seconds or until sauce is noticeably thicker.
- Pour the glaze over the chicken and toss and serve!
Serve this one over spaghetti noodles cooked al dente, topped with Parmesan-Romano cheese.
- 2 lbs ground chuck steak, browned and drained
- 4 C water
- 1 C choppped onions
- 2 Cans tomato sauce
- 4 cloves of garlic, minced
- .25 tsp allspice
- 4 cloves, crushed
- 1 bay leaf
- .5 oz baker’s chocolate
- 3 TBSP chili powder
- 2 TBSP apple cider vinegar
- 2 tsp Worcestershire
- .5 tsp salt
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1.5 tsp sugar
- 2 TBSP AP Flour mixed with 1/4 C water
- Combine chuck steak and water in a large pot and simmer for 30 minutes. Add remaining ingredients, except flour-water mixture and simmer for 3 hours.
- Add the flour-water mixture, bring to a boil and cook for 5-7 minutes.
- Remove from heat and serve, as suggested above.
Not quite stew, not quite chili, this dish is sure to set your mouth ablaze.
- 3-4 lbs venison roast, cubed.
- 1.5 tsp salt
- 2 TBSP ground red chimayo chile (or some Hab Powder, mixed with water/vinegar/honey)
- 2 Bottles Taco Fuego
- 1.5 tsp garlic, minced
- 2 TBSP red wine vinegar
- 2 medium onions, finely chopped
- 5 C chicken stock
- 2 stalks celery
- 2 carrots, sliced into rounds
- 6 potatoes, peeled and cubed
- 2 medium Swedish turnips, peeled and cubed
- 1 tsp crushed black pepper
- In a shallow baking dish, toss the venison and salt with the ground red chimayo/habanero powder to cover.
- In a separate bowl, combine the green chile sauce, garlic, and red wine vinegar.
- Pour mixture over venison and marinade AT LEAST one hour.
- In a large pot, cook the onions over medium heat for a couple of minutes, stirring constantly.
- Add the chicken stock, celery, carrots, potatoes, swedish turnips, and black pepper.
- Add the venison and marinade.
- Bring to a simmer for about 2 hours, uncovered.
- Add water as needed, maintaining a similar liquid level as the starting ingredients.
- Serve topped with a sharp cheese, sour cream and on the side, a cold drink. Milk may be a wise choice if you went with the habanero powder over the red chimayo.
A Tanzanian dish, translated it is Curried Chicken and Banana Stew.
- 4 lbs of chicken pieces
- 3 TBSP peanut oil (I’m going to try it with truffle oil)
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 3-4 stalks celery, chopped
- 2.5 TBSP hot curry powder
- 1.5 tsp salt
- 1 tsp ground black pepper
- 1 tablespoon To The Moon
- 2 small tomatoes, chopped
- 1 C shredded coconut
- 4 C chicken stock
- 2 under ripe bananas, peeled & sliced
- In a large, heavy pot, brown the chicken in the peanut oil. Drain chicken on paper towels and set aside.
- Saute the garlic, onion and celery in the remaining oil then add the curry powder, salt, and pepper.
- Add To The Moon to the saute mixture.
- Add chicken, tomato, coconut and stock. Bring to a boil, reduce heat, cover, and simmer for 35-45 minutes or until chicken is fork tender.
- Remove chicken from pot, debone and add back to stew.
- Add the bananas and simmer for about 10 minutes.
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This potato salad really packs a punch, try it at your next barbeque or picnic and you won’t be disappointed.
- 2lb baby potatoes
- 2 sprigs of dill
- 2 cloves of garlic, peeled
- 1/8 Tsp PexPeppers Mesquite Smoked Habanero Powder
- 1 jalapeno or 1/2 green chile chopped
- 1 tsp kosher salt
- 1/4 C + 1 TBSP lime juice
- 1 TBSP lemon zest
- 6 TBSP olive oil
- 2 tsp Dijon mustard
- Lemon & Pepper seasoning to taste
- 2 TBS chopped chives
- 1/4 C chopped cilantro leaves
- Fill a large pot with salted water and bring to a boil. Add the potatoes and dill.
- Reduce heat and simmer until potatoes are fork tender.
- While potatoes cook, place the garlic, peppers & habanero powder, and salt in a food processor.
- Pulse until you have a nice paste.
- Transfer to a bowl and whisk in lime juice & zest, olive oil, mustard and lemon pepper.
- When the potatoes are done, drain them and put in a serving bowl, pour the dressing over top and chill.
- Serve garnished with chives and cilantro.
This started off as normal stuffed peppers but over time slowly evolved into a devilishly fun to cook and eat appetizer. As always it is made better with our very own Taco Fuego.
- 8 sweet miniature peppers
- 16 oz ricotta cheese
- 8 oz feta cheese (low sodium preferred)
- 1/2 C chopped jalapenos
- 1/4 C sour cream
- 1/2 medium onion, diced
- 1/4 C chives, diced
- HornetBOMB Hot Sauce (Optional garnish)
- De-stem and seed the sweet mini peppers, using a small spoon to keep the peppers whole. Rinse and dry peppers.
- Combine the cheeses and sour cream, onion and chives and jalapenos. Mix thoroughly.
- Stuff each pepper with the cheese mixture.
- You can either:
- *Preheat the oven to 350F and roast the peppers for 25 minutes or
- *Refrigerate the peppers for a couple of hours and serve whole.
- Sprinkle with the paprika/habanero, add some Taco Fuego and enjoy.
Chilaquiles is an old and classic Mexican. It is usually made with corn tortillas cut in quarters and deep fried. Mole or salsa is normally covering the totopos.
This one is another popular breakfast dish that is made complete with the addition of Garlic Zinger. It can be microwaved instead of baked, though I wouldn’t recommend it.
- 2 large tomatoes, chopped
- 4 Chipotles in Adobo, chopped
- 2-3 TBS Garlic Zinger
- 1 small onion, chopped
- .5 C chicken stock
- 4 eggs, beat
- 1 C shredded cheddar cheese
- Chopped cilantro (optional – garnish)
- 6 tortillas, cut into 8 “pizza slices”
- Vegetable Oil
- Preheat oven to 300F
- Add tomatoes, chipotles, garlic, onion and chicken stock to a blender and puree.
- Add puree sauce mix to a saucepan and bring to a boil.
- Reduce heat and simmer until thickened, about 15 minutes.
- Heat 1 inch of vegetable oil. Fry the tortilla slices a few seconds per side until soft.
- Drain on paper towels and then line a 8×8 casserole dish with tortilla slices.
- Add the sauce to the eggs. Then layer the egg mixture and cheese. You should have 3 layers of each.
- Bake for about 15 minutes, garnish with cilantro and serve.
This dish makes a great breakfast. I would recommend an egg over medium or poached to top it and some BeeBOMB. Serve with a tropical fruit selection and you’ve got a Killer breakfast.
- 4 medium-sized potatoes (I use russet)
- .5lb prime rib meat (or any leftover, tender beef roast)
- 6 slices bacon, diced
- 1 onion, chopped
- 1 each Red & Yellow bell peppers, diced
- .5 Cups New Mexican Green Chile, roasted and chopped
- Salt & Pepper to taste
- 5-6 Eggs over medium (optional)
- 1 Avocado, peeled, seeded, wedge cut (optional)
- Boil potatoes in salted water until tender, drain and add to a large bowl with beef.
- Cook diced bacon for about 5 minutes over medium heat, add onions and bell peppers and cook for 5 more minutes.
- Add bacon mixture, green chiles, salt and pepper to potatoes and beef.
- Reserve some (1/8 c.) bacon fat in skillet and add hash mix to skillet. Do not stir, after one side has cooked, flip the mixture and brown the other side as well. Serve, topped with eggs, BeeBOMB, sour cream and avocado wedges.