PepperNutz all-natural small batch hot sauces & private label branding

PepperNutz all-natural small batch hot sauces & private label branding

PepperNutz all-natural small batch hot sauces & private label brandingPepperNutz all-natural small batch hot sauces & private label brandingPepperNutz all-natural small batch hot sauces & private label branding

infused spicy fried dough recipe (ghost fusion hot sauce)

PepperNutz recipe for ghost pepper hot sauce infused fried dough

Ingredients (easy make version):

  • 1 or 2 cans of Pillsbury Grands Flaky Layers (depending on how many you want)
  • 1 box vanilla instant pudding (prepared as directed)
  • 1½ cups of sugar
  • ¼ cup cinnamon
  • ¼ cup of ground cayenne
  • 2 tablespoons of PepperNutz Ghost Fusion hot sauce
  • Oil for frying


  • Make pudding following direction and use a little less water. After chilling, stir in the PepperNutz Ghost Fusion hot sauce; set aside.
  • Mix the sugar, cayenne and cinnamon; separate into 2 equal bowls. Works better this way to switch when the mixture gets wet from the oil; set aside.
  • Separate the biscuits and divide each biscuit into 4 pieces; roll into balls
  • Heat oil to 350 degrees and drop in dough balls; cook until golden
  • Take the dough balls straight out of the oil and coat liberally in the sugar mix. Switch bowls ½ way through and combine closer to the end.
  • After they have cooled, use a frosting bag and inject the filling into the balls

three Cheese & Bacon Dip Recipe (Roc'n Reaper hot sauce)

PepperNutz ROC'n Reaper carolina reaper hot sauce infused bacon and cheese chip dip


  • 8 oz. bag of shredded sharp cheddar cheese
  • 8 oz. container of whipped cream cheese
  • 4 heaping tablespoons of Maries Chunky Blue Cheese
  • 1 to 2 tablespoons of PepperNutz ROC’n Reaper hot sauce (depending on your desired heat level)
  • 2 tablespoons of parsley
  • 3 crumbled strips of bacon  


Mix together the 3 cheeses until the cream cheese is well blended. Mix in the hot sauce, parsley, and bacon. Chill and enjoy!

creamy Pretzel Dip Recipe (rum runner hot sauce)

PepperNutz rum runner habanero hot sauce infused creamy cream cheese and pretzel dip


This is the easiest and most delicious pretzel dip you can make.

  • 10 oz. container of whipped cream cheese
  • 2-4 tablespoons of PepperNutz Rum Runner hot sauce (depending on your desire for heat)
  • Thin pretzel crisps for dipping


Mix together the cream cheese and Rum Runner hot sauce until blended smooth. Pair with a delicious beer and start dippin!

Chef Daryl's Spicy Flank Recipe (Pineapple Persuasion)

PepperNutz Pineapple Habanero hot sauce infused steak marinade recipe featured by Chef Daryl Cronk


  • 2-3 lbs. of thinly slide flank steak
  • 6 oz. of crushed pineapple
  • 1 mandarin orange (zested and juiced)
  • 1 crushed clove of garlic
  • 3 scallions sliced
  • 1 cup of olive oil
  • 1/2 cup cider vinegar
  • 1 tbl clover honey
  • 1 lime (zested and juiced)
  • 2 tsp coarse sea salt
  • 1/2 tsp cayenne pepper
  • 1 bottle PepperNutz Pineapple Persuasion


Mix ingredients well and soak the raw meat for 24 hours. Soak skewers in water overnight.  Prepare the marinated meat on the skewers and grill or flat iron the skewers for 1 minute per side. 

* as featured at the 2017 "Savor Rochester Culinary Experience"

* learn more about Chef Daryl Cronk @

Extra Crispy Banana Bomb Wings Recipe

PepperNutzPepperNutz Extra Crispy Banana Bomb hot sauce infused buffalo chicken Wings Recipe


  • Vegetable oil, for frying
  • 3 cups all-purpose flour
  • 1½ tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons onion powder
  • 2 cups whole buttermilk
  • 3 pounds chicken wings  

Bomb Sauce:

  • 5 tbls. of PepperNutz Banana Bomb hot sauce
  • 2 tbls. firmly packed light brown sugar
  • 4 tsps. distilled white vinegar  


For the Chicken:

  1. In a deep fryer or large Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. Mix flour, salt, pepper, and onion powder. In a medium bowl, place buttermilk. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture, pressing gently to adhere coating. Place chicken on a wire rack.
  3. Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165°, about 8 minutes, turning occasionally.
  4. Let drain on paper towels. Place on a wire rack. Reserve ¾ cup cooking oil from pan for sauce.

For the Sauce:

  1. In a medium bowl, whisk together reserved ¾ cup oil and all remaining ingredients. Brush over both sides of chicken.
  2. Serve remaining sauce with chicken.  

ROC'n Meat Sauce Recipe (High Falls Habanero)

mango habanero hot sauce on rochester garbage plate


  • 1 tbsp. olive oil, butter or lard
  • 1 lb. of ground beef
  • 1 large white onion (chopped to your liking)
  • 1 tsp. chopped garlic
  • 1 can of your favorite beer (lagers and ales typically pair well and replace water)
  • 1/4 tsp. each of cumin, cloves, all-spice, cinnamon, chili powder
  • 1/2 tsp. each of salt and black pepper
  • 1/2 tsp. brown sugar
  • 6 tbsp. High Falls Habanero (this our favorite, but you can really use any of our hot sauces)


  1. Heat a medium pot to low heat and add oil or butter. Once heated, add the ground beef, onion, and garlic. 
  2. Very lightly saute and mix. Immediately add the beer and begin to slow cook for a few hours at a light simmer so you're basically boiling the meat
  3. Stir in the spices, salt and sugar, and continue to cook
  4. Towards the end of the cook, stir in the hot sauce