Heat Up Your Summer!

Hottest Recipe Tips

  Add Bruce's Ghost Pepper Dip Mix (garlic ghost, garden ghost, spicy blue cheese or bacon ghost-chipotle)
to mayo as a delicious spicy spread for sliders, chicken, burgers and more!

Add Bruce's Ghost Pepper Powder or Bruce's Ghost Pepper Curry
to ketchup and serve with burgers, fries and grilled BBQ!



 Zesty Cran-Orange Grilled Cheese

- 1 tbsp. softened butter
- 1 oz brie or other soft cheese
- 2 slices of crusty bread
- slices of Granny Smith or other apple (optional)

- Bruce’s Ghost Cranberry-Orange Relish

Smear brie and spoonful of spicy relish on bread slice and cover with other slice; coat outside with butter and grill in pan under medium heat until cheese melts and bread is toasty (~ 2 min. per side). Serve with apple slices, if desired.



Zesty Devilish Eggs

- 12 hard boiled eggs
- ½ cup of mayonnaise
- ½ cup of finely chopped celery
- 2 tsp Bruce’s Ghost Powder or Mix

Cut 6 eggs in half and remove yolk. Chop 6 whole eggs and mix with extra yolk, mayonnaise, celery and spice to taste.  Fill this mixture into halved egg whites and chill in fridge for ~1 hour. Top with chopped capers and onion, if desired.
Makes one dozen eggs.




Zesty Ghost Burgers

- 1 lb of lean ground beef or turkey
- ½ cup of finely chopped onion
- ½ cup of cheese like American or blue cheese
- 4 fresh rolls, sliced in half
- 2 tsp Bruce’s Ghost Powder or Rub

Sautee onion and mix with chop meat and seasoning.  Form mixture into 4 burgers and stuff with cheese (optional). Grill over medium heat until desired wellness and serve on rolls.
Makes 4-1/4 lb burgers.



Zesty Avocado-Garlic Dip
- 1 ripe Hass avocado
- 1/4 cup of mayonnaise
- 1 tsp of fresh lime juice
- 2 cloves of roasted garlic
- 2 tsp Bruce’s Dip Mix or Guacamole Mix

Mash avocado and garlic and combine with all remaining ingredients. Place into serving bowl and chill for ~ 1 hour.  Serve with grilled burgers or chicken, tacos/fajitas, or other favorites.
Makes ~ 1/2 cup.



Zesty Ghost Pepper Salsa

- ½ cup ripe, finely chopped tomatoes
- ½ cup ripe, finely chopped peach or mango
- 1/4 cup of sautéed sweet onion
- 1/4 cup of chopped fresh cilantro
- 2 tsp of fresh lime juice
- 2 cloves of roasted garlic
- 2 tsp Bruce’s Ghost Powder or Mix

Combine all ingredients in serving bowl, and chill for ~ 1 hour. 
Serve with grilled chicken, tacos/fajitas, tortilla chips or other favorites. Makes ~1.5 cups.



Zesty Ghost Pepper Pesto

- 1 cup fresh basil or cilantro
- 1/4 cup of extra virgin olive oil
- 1/4 cup of grated Parmesan cheese
- 2 tbs of blanched almonds or pine nuts
- 2 cloves of roasted garlic
- 2 tsp Bruce’s Ghost Powder or Mix

Combine all ingredients in food processor and puree until smooth; may add more olive oil if too thick.  Serve with your favorite pasta or makes nice marinade for chicken, fish or seafood.
Makes ~ 3/4 cup.



Zesty Ghost Cornish Hens

- 2 cornish game hens
- a splash of extra virgin olive oil
- 1 freshly juiced lemon
- two 8 oz. non-alcoholic beer in cans
- 2 tsp Bruce’s Southern Blend or Ghost Wing Rub

Coat game hens with olive oil and lemon, and season with ghost rub.  Place each opening securely over open beer can, and grill over medium heat until desired wellness.
Makes four 1/2 servings.




Zesty Ghost Cran-Orange Sundae

- 2 scoops of vanilla, coffee, or other ice cream
- 2 tbs of Bruce's Ghost Cran-Orange Relish
1 small piece of cornbread (optional)
whipped cream topping

Assemble all ingredients in 4 glasses or bowls. Keep in freezer until ready to serve. 
Makes 4 yummy servings.



Zesty Ghost Bloody Mary

- 1 oz Bruce's Bloody Mary Mix
- 48 oz tomato juice
- lemon or lime wedges (optional)
- celery sprigs (optional)

Add mary mix to tomato juice, shake well and chill in fridge for a few hours or overnight. Serve in glasses and add lemon/lemon or celery, if desired. [For cocktail, vodka can also be added.]  Makes 8 - 6oz glasses.



Firecracker Corn

- 4 ears of fresh corn on the cob
- 2 oz melted butter
- 0.1 oz Bruce's Ghost Pepper Powder

Boil corn in husks for 5 minutes, and then transfer to grill and cook for 10 minutes. Remove husk and lightly coat with melted butter and sprinke pinch of ghost pepper powder on each cob. Makes 4 hot servings.



Zesty Ghost Fish/Shrimp Fry

- 1 lb of fresh fish fillets or shrimp
- 5 oz Bruce's Ghost Fish Fry Mix
- 3 large eggs
- 1.5 cups corn or canola oil
- lemon wedges (optional)

Coat fish/shrimp in egg dip and lightly coat in fish fry mix; pan cook in heated oil for 5-7 minutes to desired doneness. Serve with sliced lemon wedges, if desired. Makes 4 hot servings.



Zesty Ghost Citrus Shrimp 

- 4 tbsp. butter
- 3 chopped garlic cloves
- 2 lbs extra large, deveined shrimp
- 1 freshly squeezed lemon
- 2-3 tsp. Bruce's Ghost Citrus Rub
- freshly chopped cilantro or parsley for garnish
- freshly sliced lemon/lime for garnish

Melt butter in large skillet over medium-high heat. Add garlic, lemon juice & seasoning; stir about 1 minute, then add shrimp and stir until pink and opaque, ~5 to 7 minutes. Garnish as desired. Serves 4.



Zesty Grilled Pork Chops

- 4 top loin pork chops (1 1/2 lbs)
- 2 tbsp. extra virgin olive oil
- 4 tbsp. Bruce’s Ghost Strawberry-Rhubarb Jam

Coat chops with oil and grill over medium heat until desired wellness; lightly coat with jam and return to warm. 
Makes four servings.


More Ghost Pepper Recipes --- Coming Soon!

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