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Chipotle Chilaquiles

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.
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Beef, Veggie and Chile Hash

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)


  1. Boil potatoes in salted water until tender, drain and add to a large bowl with beef.
  2. Cook diced bacon for about 5 minutes over medium heat, add onions and bell peppers and cook for 5 more minutes.
  3. Add bacon mixture, green chiles, salt and pepper to potatoes and beef.
  4. 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.
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Maximum Maxillofacial Mutilation Meatloaf

Maximum Maxillofacial Mutilation Meatloaf


  • 4 oz Tomato paste
  • 3 eggs
  • 2 lbs ground chuck
  • 1.5 TBS Onion powder
  • 1.5 TBS Oregano
  • .5 TBS Cumin
  • 1.5 TBS Paprika
  • 1 tsp Celery Salt
  • .5 tsp Black Pepper
  • .5 tsp Ground Superfine Mustard
  • .5 tsp Ground Sage
  • 1.5 Cups Plain Bread Crumbs




  1. Preheat oven to 425.
  2. Whisk together tomato paste, eggs and spices. Add bread crumbs and mix well. Add beef and mix thoroughly but gently to avoid making a dense loaf.
  3. If using ultra lean beef lightly grease a loaf pan. (Higher fat beef yields enough rendered fat to prevent sticking in my experience)
  4. Bake for about 55 minutes.
  5. After 55 minutes remove from oven, Pour/brush glaze over loaf, convering entirely and bake for another 20 minutes.
  6. Let rest for 10-15 minutes to allow it to firm up before cutting.
  7. Side serving recommendations are steamed or blanched broccoli, tater tots or mashed potatoes and for the kids, chocolate milk.
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Chiles Rellenos Recipe

Read this if you ask your self “How do I use Poblano or Anaheim Peppers?”

Chiles rellenos is an old Mexican dish produced with poblano or Anaheim peppers that are stuffed and then deep fried after being dipped in batter. The name of this dish actually means “stuffed chiles” in Spanish. The actual stuffing varies from place to place, and reigions sometimes put their own mark on this old Mexican recipe. If you are interested in making this classic mexican dish, and you can handle a little heat (or a lot), here is a delicious way to make chiles rellenos. This chiles rellenos recipe was handed down to me by a friend and so on. This is a great recipe to use if you want to make chiles rellenos for the first time.

Chiles Rellenos


  • 10 fresh anaheim or poblano chiles
  • 1 pound Monterrey Jack cheese
  • flour for dredging
  • salt and pepper
  • 4 eggs, separated
  • oil for frying
  • Red Chile Sauce (recipe follows)


  1. Char chiles over gas flame or under broiler, turning to blacken
    all over. Place in a paper bag, close, and let steam for 15 minutes.
    Rub off skin. Cut lengthwise, stopping about 1/2 inch from the tip.
    Scrape out veins and seeds.
  2. Stuff each chile with a 3 inch by 1 inch stick of monterey jack.
    Dredge chiles in flour seasoned with salt and pepper. This is very important for chiles rellenos.
  3. Beat whites until foamy, add pinch of salt, and beat until stiff.
    Beat yolks, then fold into whites. Working quickly, dip chiles in
    eggs to coat.
  4. Fry chiles in 1 inch of hot oil in a large skillet, turning to
    brown evenly. Drain on paper towels. Serve with red chile sauce.

Serves 4.

Red Chile Sauce

  • 20 dried New Mexico red chiles
  • 2 cloves garlic, peeled and crushed
  • 1 small yellow onion, peeled and quartered
  • 1 tsp ground cumin
  • salt
  • 1 tsp sugar (optional)

Wash chiles and remove stems, seeds and veins. Bring pot of water
to a boil. Add chiles, cover, and remove from heat. Soak until
soft, about 1 hour, then drain, reserving soaking water.

Place chiles, garlic, onions and 2 cups of soaking water in a
blender or food processor. Puree until smooth. Thin with more
soaking water if sauce is too thick.

Strain sauce into a large saucepan. Add cumin, season to taste with
salt, and simmer, uncovered, over low heat for 10 minutes. If sauce
taste too bitter, add sugar.


After you have done this, pour over your chilies rellenos

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USPS 2016 Rate Increase

There is good news and bad news. First the bad news. USPS has increased their Priority and Priority Express rates. HOWEVER, at the same time they increased the limit for First Class mail to 15.99 ounces. That means WAY cheaper shipping on single bottles! For a full list of rates look below. If you are ordering more than one bottle you can use the code 10OFF for 10% off.



  • The average shipping price rises 9.5% from $5.02 to $5.50.
  • Priority Mail rises an average of 9.8%.
  • Priority Mail Express rises an average of 15.6%.
  • The USPS discontinues Priority Mail Express Flat Rate boxes.
  • First-Class Package Service (a.k.a. First-Class Mail Parcel) rises an average of 12.8%. But there is good news after January 17: The maximum weight for First-Class Package increases from 12.99 oz to 15.99 oz. Also, the rate for First-Class Packages under 8 oz. is a flat $2.60, which simplifies lightweight package pricing.
  • Standard Post is now called Retail Ground, with an average increase of 10%.
  • The USPS Click ‘n Ship online label printing service will no longer use Commercial Base Pricing discount.


Removed Services

The USPS eliminated the following products for the January 2016 rate change:

Commercial Base Pricing (CBP) on USPS Click ‘n Ship (Print & Ship) Online Service
Until January 17, 2016, anyone with internet access could log into and buy a 4”x6” label at the Commercial Base Pricing discount. After this rate change, the USPS online service charges higher retail rates. To get CBP discounted rates, you need a postage meter or online postage service.

First-Class Package—Commercial Plus Pricing
Commercial Plus Pricing (bulk package price discount) for First-Class Package Service (FCPS) is going away, leaving mailers with Commercial Base Pricing (single-piece price discount) for FCPS.

Regional Rate Box C for Priority Mail and Priority Mail International
This large box (up to 25 lbs) had flat rate pricing, depending on origin & destination (zones). Regional Rate Boxes A (15 lbs) and B (20 lbs) remain.

Flat Rate Box for Priority Mail Express and Priority Mail International Express
After January 17, 2016, mailers will price Priority Mail Express by weight & zone.

Critical Mail
Critical Mail was a service for high-volume mailers that offered tracking and more security for important documents. Commercial Plus Flat Rate Envelopes and Signature Confirmation services replace Critical Mail.

First Class Rates

Weight (up to) Before Jan. 17 After Jan. 17 Price Increase Percent Increase
0.99 oz $2.04 $2.60 $0.56 27.5%
1.99 oz $2.04 $2.60 $0.56 27.5%
2.99 oz $2.04 $2.60 $0.56 27.5%
3.99 oz $2.13 $2.60 $0.47 22.1%
4.99 oz $2.22 $2.60 $0.38 17.1%
5.99 oz $2.35 $2.60 $0.25 10.6%
6.99 oz $2.53 $2.60 $0.07 2.8%
7.99 oz $2.71 $2.60 -$0.11 -4.1%
8.99 oz $2.89 $3.30 $0.41 14.2%
9.99 oz $3.07 $3.35 $0.28 9.1%
10.99 oz $3.25 $3.40 $0.15 4.6%
11.99 oz $3.44 $3.45 $0.01 0.3%
12.99 oz $3.63 $3.50 -$0.13 -3.6%
13.99 oz Varies $3.55 N/A N/A
14.99 oz Varies $3.60 N/A N/A
15.99 oz Varies $3.65 N/A N/A


Priority Mail Rates

Priority Mail Commercial Base Pricing
Your Packaging (5lb Package)
1 & 2
Before Jan. 17 $6.78 $7.33 $8.42 $11.26 $15.22 $16.58 $18.87 $22.64
After Jan. 17 $7.39 $7.99 $9.01 $11.26 $15.22 $17.41 $19.81 $28.30
Price Increase $0.61 $0.66 $0.59 $0.00 $0.00 $0.83 $0.94 $5.66
Percent Increase 9.0% 9.0% 7.0% 0.0% 0.0% 5.0% 5.0% 25.0%
Priority Mail Retail Pricing
Your Packaging (5lb Package)
1 & 2
1 & 2
1 & 2
1 & 2
1 & 2
1 & 2
1 & 2
1 & 2
Before Jan. 17 $8.95 $9.95 $11.30 $16.20 $17.80 $19.20 $21.55 $25.20
After Jan. 17 $9.85 $10.95 $12.45 $17.00 $18.70 $20.65 $23.15 $30.25
Price Increase $0.90 $1.00 $1.15 $0.80 $0.90 $1.45 $1.60 $5.05
Percent Increase 10.1% 10.1% 10.2% 4.9% 5.1% 7.6% 7.4% 20.0%
Priority Mail Commercial Base Pricing
Flat Rate
Envelope Legal Envelope Padded Envelope Small Box Medium Box Large Box
Before Jan. 17 $5.05 $5.25 $5.70 $5.25 $11.30 $15.80
After Jan. 17 $5.75 $5.75 $6.10 $6.10 $11.95 $16.35
Price Increase $0.70 $0.50 $0.40 $0.85 $0.65 $0.55
Percent Increase 13.9% 9.5% 7.0% 16.2% 5.8% 3.5%
Priority Mail Retail Pricing
Flat Rate
Envelope Legal Envelope Padded Envelope Small Box Medium Box Large Box
Before Jan. 17 $5.75 $5.90 $6.10 $5.95 $12.65 $17.90
After Jan. 17 $6.45 $6.45 $6.80 $6.80 $13.45 $18.75
Price Increase $0.70 $0.55 $0.70 $0.85 $0.80 $0.85
Percent Increase 12.2% 9.3% 11.5% 14.3% 6.3% 4.7%




Priority Mail International®

The Commercial Base price for Priority Mail International to Canada is increasing by an average of 12 percent per package, which equates to an average increase of $13.17 per package.

For packages weighing 5 pounds or less, Commercial Base rates on average are going up 12.8 percent or $5.63 per piece. For packages 5 pounds or less going to Canada, Commercial Base rates will increase an average of 11.5 percent or $4.02 per piece.

Commercial Base pricing for Priority Mail International to all other countries will increase by an average of 12.8 percent per package, equating to an increase in the average price per package of $17.05.

Priority Mail Express International®

Commercial Base pricing for Priority Mail Express International will increase by an average of 15.9 percent per package, equating to an increase in the average price per package of $27.29.

First-Class Package International Service®

Commercial Base pricing for First-Class Package International Service will increase by an average of 28.2 percent per package, equating to an increase in the average price per package of $4.98.

Keep in mind that these changes are only for shipping services, the changes will not affect First-Class Mail® or any other market-dominant USPS product such as the cost of a stamp.

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The Best Habanero Chili Recipe

Habanero chili con carne is some of the best stuff to eat on the planet. We will guide you through making the best habanero chili. We like to make this in the winter time to warm us up. This is a hearty and smokey chili that you wont want to miss! Do you ask yourself “How do I make chili con carne?” Find out here!



  • 4 Fresh Habanero Peppers
  • 2-3 Pounds Cubed Beef or Ground Beef
  • 2 Large Yellow Onions
  • 8 Cloves Garlic
  • 1 small bell pepper
  • 4 cans stewed tomatoes
  • 1 can tomato sauce
  • 3 cans (16 oz.) Red Beans
  • 1 can (10 oz.) Tomato Paste
  • 2 Cups Water
  • 4 Tablespoons Chili Powder
  • 1/2 tablespoon of smoked Habanero Powder
  • 2 Tablespoon salt
  • 1 tablespoon coarse ground pepper
  • 1 tablespoon honey
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon cilantro


  1. Brown meat in a large heavy gauge stockpot or dutch oven
  2. Chop onions, garlic, bell peppers, and add it to ground beef. Stir in and heat it very briefly
  3. Add stewed tomatoes, sauce, paste, beans (un-drained), and water
  4. Bring to a boil and reduce heat.
  5. While it is boiling, add in your chili powder, salt, pepper, cumin, honey, oregano, and cilantro and mix thoroughly.
  6. Wash, de-stem, and halve the habanero peppers and then you can optionally remove the seeds to reduce the heat.
  7. Add habanero halves and simmer for a minimum of two hours in order to get the full flavor and heat from them.
  8. You don’t have to use habanero peppers, you can use ghost peppers or jalapenos. It all depends on your heat tolerance.


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How to start pepper seeds with coco coir

A lot of people ask us how to start their pepper seeds. The video below shows an extremely simple method using coco coir. Chili pepper seeds generally take from 1 to 4 weeks to germinate successfully. This is a method for the most stubborn of seeds.

You will need the following:


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Banana Peanut Butter Yogurt Smoothie for Reducing Capsaicin Cramps

The consumers of ultra hot peppers such as ghost peppers or Carolina Reapers know the feeling of capsaicin cramps. Debilitating stomach cramps with cold sweats right after eating super spicy dishes are known as capsaicin cramps. This Banana Yogurt Smoothie should help alleviate some of the symptoms of capsaicin cramps. Be sure to drink half of this smoothie before you consume spicy food so it has a layer for the food to rest upon and the other layer after the meal will encapsulate the spicy food.

You will need:

  • One Ripe Banana
  • Half cup yogurt of choice
  • 2 Tablespoons of honey to sweeten
  • Half Cup Milk
  • Spoonful of Peanut Butter


In a high powered blender put all ingredients in and blend until smooth.

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Shawn’s Flamin’ Orange Chicken Chili Recipe

This is an excellent treat to warm your belly on a cold day. Try our Butternut Squash based Orange Chicken Chili! This is a creamy style chili perfect for cleaning out those stuffed sinuses in the winter or just for an endorphin rush. You do not have to make it as spicy as we say to do here. Feel free to replace the KillerSWARM Hot Sauce with anything a little more on the tame side! This is more than a Spicy Chicken Chili Recipe, this is the best chicken chili there is.



64 oz cooked butternut squash puree
32 oz chicken broth
2 TBSP Chili Powder
1 TBSP Minced Garlic
1 Tsp Salt
1/2 Tsp White Pepper
1 Large Red Onion – diced
2 Red or Orange Bell peppers – diced
1/4 C. Milk or Light Cream
2 TBSP Butter
3 TBSP PexPeppers KillerSWARM Hot Sauce
16 oz Cream of Celery Soup
18 oz Dark Red Kidney beans
18 oz Black beans
1.5 lb Boneless Skinless Chicken Breast – chunked
8 oz Monterey Jack Cheese – grated
4 oz Mild Cheddar Cheese – grated
1/4 C. Packed Brown Sugar



  1. Add squash, chicken broth, chili powder, salt, pepper, onion, and
    bell peppers to large pot and bring to a hard boil. Reduce by 1/3.
    Using an immersion blender or upright blender puree the squash mixture
    and add to slow cooker on low. Drain and rinse beans thoroughly, add
    to slow cooker.
  2. While the squash mixture is reducing add cream of celery, cheese, Hot Sauce, and
    milk to a small sauce pot, mixing constantly to ensure cheese does not
    carmelize. When the cheese sauce is ready add the brown sugar and add
    to slow cooker.
  3. Season the chicken with more a bit of salt and pepper, cook until just pink
    inside and then you will want to add the chicken to the slow cooker to get started on this delicious chili.
  4. With all ingredients in the slow cooker, on low, allow to cook for 12
    hours, stirring occasionally.
  5. Serve garnished with fresh chives and sour cream.
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Fire Roasted Super Hot Salsa

We all love some salsa in the summer time! So why not make your own? This super duper hot salsa is perfect for on top of a burger, with tortilla chips, or with some queso dip; the possibilities are endless! Did you know that salsa was the original hot sauce?

You will need the following:

  • 5-10 Super Hot Peppers
  • 1 Large Tomato (we used beef steak)
  • 1 Small Red Onion
  • Small Bunch of Chopped Cilantro (2 tablespoons)
  • Juice of 1 Lime
  • 1 tsp sugar to cut acidity
  • 1 tsp salt
  • 1/2 tsp cumin



Cut up your super hot peppers, tomatoes, and red onions. The super hot peppers may include ghost peppers, Trinidad scorpion peppers, habanero peppers, fatalii peppers, or whatever your preference is. We used some Ghost Peppers, Brainstrain 7 Pots, and Chocolate Butch T Scorpions.

Chopped Peppers:

Chopped Tomatoes:

After dicing all of your ingredients, coat them in olive oil so they don’t burn to your pan when we fire roast them.


Heat up the FIRE and let it get pretty hot!

Flip until you can flip no more.’

Take it off the flame after about 3-5 minutes or until your veggies are cooked to your preference.

Add Your Lime Juice, Cumin, Salt, Cilantro, and Sugar and give it a stir

Serve the super hot spicy salsa with tortilla chips, on a burger, or even with your eggs in the morning.



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Crunchy Home Made Dill Pickles

Make your own homemade crisp spicy dill pickles, WITHOUT having to dig out the pressure cooker or canner! This “No-Canning” method is great for serving up fresh and crisp spicy dill pickles during get-togethers


You will need:

  • 1 or 2 Cucumbers
  • 3 or 4 peppers of your choice OR several drops of hot sauce
  • 1 Tablespoon Dried Dill Weed (or 1/4 cup fresh dill sprigs)
  • 3 Garlic Cloves – chopped
  • 2 teaspoons Kosher Salt
  • 1/4 teaspoon Black Peppercorns
  • 1 tbsp Mustard Seed
  • 3 Tablespoons White Vinegar
  • Bottled Water (Or Filtered Water)
  • Quart Canning Jar with a Lid


Wash and slice the cucumbers into spears (or chips).

Pack the cucumbers into the canning jar . Add salt, garlic, dill, peppercorns and fresh peppers OR hot sauce. Add 4 TBS of Vinegar, then add water to fill the remainder of the jar. Replace the lid and shake vigorously to dissolve the salt and spices. You will need to let it set overnight to get the most flavor of these spicy dill pickles. In the morning, shake the mason jar yet again, and let it set for another 24 hours.

KEEP THESE SPICY DILL PICKLES REFRIGERATED! The pickles are perfect after 24hours and can be stored up to around 2 weeks, but don’t you worry, they won’t last nearly that long

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Baked Whitefish Vegetable Medley



Take an oven safe dish and put in there (cut in pieces):

  • 1 plum
  • 3 White Fish Fillets
  • 1 paprika (yellow)
  • some cherry tomatos
  • some fresh rosemary
  • oregano (dried)
  • garlic
  • feta cheese
  • extra virgin olive oil
  • bit of fresh lemon juice
  • some PexPeppers HornetBOMB sauce


Take another bowl with some olive oil and (white) fish, add some spices to the fish

Put the bowls in the oven at 180 degress celcius (350F) for about 20 minutes or so, cook some rice in the meantime.

Enjoy a healthy, hot and spicy meal with a sweet touch of the plum and lemon.