To Die for Dip! 
¼ cup Peninsula Gold Pepper Sauce
1 cup plain yogurt
1 tbsp. garlic powder
¼ cup chopped green onion
4 tbsp. Chipotle Ranch Dressing
Mix all ingredients and serve with crackers, chips, chicken strips
or fried vegetabels.
Ingredients:
1 small loaf of French or Cuban Bread 
To prepare:
Mix all ingredients and spread on halved loaf of bread. Bake at 375 degrees until topping on bread bubbles.
Enjoy this flavorful bread with your next seafood or steak feast!
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Ingredients:
Brown the chicken in canola oil, remove from pan and set aside. Add veggies to pan and stir-fry for about 2-3 minutes. Return the chicken to the pan and heat through. Add Peppers of Key West Asian Marinade and stir for about 3 minutes. Serve over rice!
This dish is not only healthy but quick and easy to make.
Don’t let the fire scare you away, this dip will be a crowd pleaser for sure w/ Pepper Dog Salsa Verde’.
Lets do this:
16 oz. can of refried beans layered on the bottom of a 13 x 9 casserole dish. Brown your ground beef add 1 pkg. of Taco seasoning and drain the grease. Layer this over the beans. Next comes the most awesome Salsa: Pepper Dog Salsa Verde’ poured over the meat mixture. Then layer a 16 0z. container of sour cream on top of that bad boy. Sprinkle with 1 cup of Cheddar Cheese, 1/2 of sliced black olives, green onions and garnish with fresh jalapeño peppers.
Served with Black Corn Tortilla Chips
This dip with be gone before you can say, “My mouth is on fire, damn that was good.
Who made the Nacho Dip?”
Green Chile Pepper Dip is an indispensable cream cheese based product that I keep on hand for when friends stop by out of the blue. Whenever I reach for a product from Robert Rothschild Farm, I know I’m going to get superior taste, quality, and value, and when I’m in gourmet mode, it’s often my first choice!
Set a large pot of water onto boil and DO NOT add salt or oil. Prepare rice according to package except substitute the juice from tomato’s for water, but add water to reach proper volume of liquid. Combine the beef, onion soup mix and tomato’s in skillet. Heat on low. Using tongs, gently lower bell peppers into boiling water and set kitchen time for 5 minutes. Combine the Green Chile Pepper Dip, meat mixture and rice and stir well. Remove bell peppers form water and set into oven safe casserole dish. Stuff with meat mixture and sprinkle mozzarella cheese on top. Bake until cheese is melted and ENJOY!
Robert Rothschild Champagne Garlic Mustard -Don’t knock it until you’ve tried it is all we can say about this one. Okay, that’s not all we can say. This is a great sauce for lovers of garlic and honey mustard whether you love one or both. There is a healthy dose of garlic, but not enough to keep the vampires at bay for long periods of time. The honey mustard is the real star of the show here and the addition of champagne is truly creative and definitely tasty. Over the years, we’ve come to know Robert Rothschild Farm as one of the best makers of high quality sauces and food products. We expect nothing but the best from them and they come through each and every time. One could argue this is a more refined sauce than some of the others we carry and they might be right.
For the chicken recipe:
In a small bowl, combine Tequila, lime zest, lime juice, cilantro and Champagne Mustard dip. Mix well! Place chicken in a plastic bag, Pour mustard mixture over and seal bag, refrigerate 1-2 hours.
To roast corn: Toss corn with 1 Tbsp. olive oil. Spread on rimmed backing sheet, sprinkle with salt and pepper and bake in preheated 400 degrees for 15 minutes. Set this aside.
Heat Raspberry Salsa in a small saucepan, Stir in corn. Keep warm over low heat.
In a small bowl, combine flour, cornmeal, salt and pepper. Remove chicken from the bag and discard mustard mixture. Dredge chicken in flour mixture and saute’ in remaining olive oil and butter over medium heat. Cover and cook for 1 minute. Reduce heat and continue to cook for a few more minutes and then turn chicken over. Place chicken cutlets on serving platter and spoon the warmed salsa over and sprinkle with remaining salsa.
Peppers of Key West has found that Chile experts identify Trinidad Moruga Scorpion as world’s hottest!
Experts at New Mexico’s State University’s Chile Pepper Institute have identified the Trinidad Moruga Scorpion as the hottest pepper on the planet.
There are super-hot chili varieties. And then there’s the sweat-inducing, tear-generating, mouth-on-fire Trinidad Moruga Scorpion.
With a name like that, it’s not surprising that months of research by the experts at New Mexico’s State University’s Chile Pepper Institute have identified the variety as the new hottest pepper on the planet.
The golf ball-sized pepper scored the highest among a handful of chili breeds reputed to be among the hottest in the world. Its mean heat topped more than 1.2 million units on the Scoville heat scale, while fruits from some individual plants reached 2 million heat units.
“You take a bite. It doesn’t seem so bad, and then it builds and it builds and it builds. So it is quite nasty,” Paul Bosland, a renowned pepper expert and director of the chili institute, said of the pepper’s heat.
Researchers were pushed by hot sauce makers, seed producers and others in the spicy foods industry to establish the average heat levels for super-hot varieties in an effort to quash unscientific claims of which peppers are actually the hottest.
Sauce Bitch Original Hot Sauce is a sassy sauce with a sense of humor! It sure gets a lot of laughs at the Peppers of Key West tasting bar, but our customers agree that this is a seriously tasty sauce.
Sauce Bitch Original Hot Sauce is a delicious blend of red habanero peppers and a cornucopia of fruits. Mangoes, oranges, pineapples, and raisins deliver a wild and tropical flavor to your favorite foods. And who doesn’t need that from time to time? While Sauce Bitch is a medium level heat sauce, it still delivers a powerful kick, depending on your tolerance for pain.
Like the diva on the label, 
this sauce is begging for a good time. Try Sauce Bitch on ham steaks, shrimp, pork, and more. Because of the sweetness of the tropical fruits and raisins, this is a good sauce to pair with Chinese takeout, including rice, noodles, ribs, dumplings, and soups.
This sauce does come with a warning on the label about asking anyone without a sense of humor to “Pass the Sauce Bitch!” But Sauce Bitch Original Hot Sauce is a conversation piece and a collector’s item to boot. Trust me, we don’t have many sauces at Peppers that feature scantily clad chicks in heels, so you may want to get one to eat and one to keep!
Sauce Bitch Original Hot Sauce is a sweet and savory hot sauce that brings some fun to your table and some swagger to your food. You’re not going to be crying from the heat, but it’s hot enough to get your attention. Trust me, you don’t want to mess with this bitch!
Bitchy Chicken Salad
In a large mixing bowl, combine the chicken, pineapple, mandarins, raisins celery and green onions and mix well. Lightly cover with plastic wrap and let mixture stand for 5 minutes. Stir ingredients then drain extra liquid from the bottom of the bowl, (mandarin orange sections tend to release a lot of juice). Add your mayonnaise if desired. Last but not least, add ¼ cup Sauce Bitch Hot Sauce, or more if you like it HOT!
As always, promptly refrigerate any leftovers and ENJOY!
Ring of Fire Original Steak Sauce is a Johnny Cash reference, NOT a heat-level reference! Good for so much more than just steak, the (very gentle) kick comes from black pepper and chipotle, and it’s sweetened with fig concentrate and molasses for an earthy sweetness that transcends meat. If you are a purist who thinks the only thing that should go on steak is salt and pepper, this sauce will add a world of difference to baked beans, potatoes, or burgers! Enjoy liberally; after all, it doesn’t “Burn, burn, burn”!
This isn’t your “you-know-who” letter and number sauce. It’s a masterfully crafted stake sauce that compliments the flavor of the meat instead of covering it up like that other stuff does. At Peppers of Key West, we understand why people say that steaks shouldn’t be covered in sauce- it’s not that it’s a sin or anything, but most folks are only exposed two one or two grocery store bought sauces. Well, Ring of Fire Original Steak Sauce is far from that and it might be about time you reconsidered the sauce-less treatment for your steaks.
Ring of Fire BBQ Chicken Pizza
Ingredients:
Preparation:
Preheat oven to 350 degrees. Spread steak sauce on each pizza crust. Place a layer of tomato, red onion, and some shredded chicken on each crust. Drizzle the remaining BBQ sauce; 1 tbsp. on each pizza. Top with mozzarella cheese. Put pizzas in the oven and bake for 7-10 minutes.
Serves 2 hungry people!
Peninsula Gold Pepper Sauce 