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Peppers of Key West Bumper Sticker
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Peter Piper Mini
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Olive Forks
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Peppers of Key West Bumper Sticker- we've all seen the sometimes cryptic acronym bumper stickers like "KW" for Key West, "OBX" for Ocean Beach, etc. Well, we're putting Peppers of Key West on the bumper sticker map.
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Take your favorite sauce with you everywhere you go. This 1.6 oz. plastic bottle is the perfect size for the sauce fanatic on the go (accepted package for air travel). Also a great item for promo's, gift baskets and when you just need that little something extra on your gift package!
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Well, yes, it's a fork, but this fork evokes a spontaneous and often funny response from formal dinner party guests every time! Not sure how to get that last olive or pickle out of the jar without pouring brine all over the place?
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Peppers of Key West Coozies
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Marie Sharp's Mini Fiery Hot Sauce
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Marie Sharp's Mini Hot Habanero
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No tailgating party, fishing trip, or Sunday funday is complete without a way to keep your beer fresh and frosty, so put out our Peppers of Key West coozies to use keeping your favorite beverage cold, and simultaneously proclaim that you are a true chilihead!
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Marie Sharp's Fiery Hot Habanero Sauce uses the perfect blend of carrots and habaneros to create an unforgettable flavor that will spice up any of your favorite dishes! Marie has cultivated a coveted stash of habanero peppers in the foothills of the Maya Mountains in Belize. Her homemade recipe was among the first commercially produced sauces to use carrots and is a staple at dinner tables all over South America!
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Marie Sharp's Exotic Sauce is the finest product of its kind. This unique carrot-based blend achieves the perfect balance between flavor and heat. Nestled in the foothills of the Mayan mountains, Marie Sharp's factory still creates products the old-fashioned way; using the freshest vegetables and the finest ingredients. Her secret homemade recipe utilizes the potent red Habanero pepper. Produced in the fertile paradise of Belize, her red Habanero is considered to be the hottest variety of pepper.
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Marie Sharp's Mini Mild Habanero Pepper Sauce
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Chili Pepper Key Chain
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The Hottest Fuc*in Sauce - Mini
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Our Price: $1.99
Sale Price: $3.19
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A milder version of the famous sauce line from Belize. Marie Sharp's Habanero Pepper Sauces is the finest product of its kind. This unique carrot-based blend achieves the perfect balance between flavor and heat. Nestled in the foothills of the Mayan Mountains, Marie Sharp's factory still creates products the old-fashioned way: using the freshest vegetables and the finest ingredients. Her secret homemade recipe utilizes the potent red Habanero pepper! Produced in the fertile paradise of Belize, her red Habanero is considered to be the hottest variety of pepper.
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Is that a hot pepper in your pocket or are you happy to see me? There are two good things about this Chili Pepper Key Chain: You'll always have a pepper near by to admire and it's tough to lose your keys with a blazing red pepper attached to them.
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This sauce is seriously f@*!in' hot. That's right, we said it - because we have to. There is no other way to describe just how hot this sauce is. I suppose we could have said "it's like the fiery depths of hell", or that "it'll bond you to your toilet for two days", or even "keep away from pets and small children and avoid contact with sensitive areas", but that just seems so wordy! This sauce is hot as f@*!! Succinct, to the point; no beating around the bush here! Honesty is always the best policy, isn't it? This sauce burns intensely, so don't be afraid to tell us how you really feel. Scream F@@@@***!!! at the top of your lungs. You'll feel better if you just let it all out!
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See Dick Burn Mini
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Pain & Suffering Mini
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See Jane On Fire Mini - Burn Jane Burn
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All the names of the sauces in this quaint collection are inspired by the traditional reading primers of the 30's and 40's, but with a twist that uniquely and effectively describes the effects of peppers! We're not sure why the ladies all seem to love this one, but See Dick Burn is a very popular Louisiana-style hot sauce made with cayenne and punched up with pepper eaxtract. Drizzle this over your hot wings, but use sparingly or you might end up like Dick - blowing fire out of your hind parts!
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Do you enjoy whips and chains, do you like pain and suffering, does the phrase "it hurts so bad…" do anything for you? If so, this is the sauce for you. Cayenne pepper, water, salt, cayenne extract, starch, and caramel color are the only ingredients This is a simple, yet complex hot sauce as it will leave you painfully asking for more! If you're into "threesomes" or just looking for a "hot" gift, check out the Pleasure & Pain Hot Sauce also - they are better in pairs - hot sauce that is!
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All the names of the sauces in this quaint collection are inspired by the traditional reading primers of the 30's and 40's, but with a twist that uniquely and effectively describes the effects of peppers! See Jane On Fire is a traditional Louisiana-style hot sauce with a cayenne base, only punched up with pepper extract. Drizzle this over your hot wings, if you dare, or your friend's hot wings, if you wanna see Tom, Mike, and Jason on fire, too!!
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Pleasure & Pain XXX Rated Hot Sauce Mini
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See Spot In Heat - Get it Spot! (Mini)
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Peppers of Key West Habanero Jelly Beans
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Do you enjoy whips and chains, do you like pleasure and pain does the phrase "it hurts so bad…" do anything for you? If so, this is the sauce for you. Cayenne pepper, water, salt, cayenne extract, starch, and caramel color are the only ingredients This is a simple, yet complex hot sauce as it will leave you painfully asking for more! If you're into "threesomes" or just looking for a "hot" gift, check out the Pain & Suffering Hot Sauce also - they are better in pairs - hot sauce that is!!!
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All the names of the sauces in this quaint collection are inspired by the traditional reading primers of the 30's and 40's, but with a twist that uniquely describes the effects of peppers! See Spot In Heat is a miniature bottle of classic Louisiana-style hot sauce with a cayenne base, only punched up with pepper extract. Drizzle this over your hot wings, but use sparingly, unless you want your night to go to the dogs.
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A Peppers of Key West fan favorite! Our very own Habanero Jelly Beans are a spicy treat that are sure to satisfy your sweet tooth and your hot tooth at the same time. From the outside, these look like normal old jelly beans. Throw some in your mouth and you'll quickly find out that they aren't
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The Maui Onion Cookbook
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Totally Corn Cookbook
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Totally Crab Cookbook
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Our Price: $5.95
Sale Price: $4.76
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Our Price: $5.95
Sale Price: $4.76
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Our Price: $5.95
Sale Price: $4.76
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by Barbara Santos
The recipes in this book were created using Maui Kula Sweet onion which is the sweetest of the sweet. Vidalia, Walla Walla, or any sweet type of onion will give similar results. If you are using a more pungent variety, a speck of sugar added to most dishes will give the sweet taste that the Maui onion would have naturally provided. Don’t be shy about allowing regional varieties of onion to impart their own essential quality to these recipes. But check your grocery store. Maui onion is probably available. No need to wait until you next trip to Maui. Aloha…
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by Helene Siegel and Karen Gillingham
Of all the new foodstuffs Columbus discovered when he found the New World, none has had the impact of corn. Just try to imagine a world of wheat chips, popped wheat, and wheat whiskey and you will see what we mean. In addition to the five hundred industrial uses that corn now has, it relentlessly feeds America and the world n the form of corn flakes and grits, breads, muffins, puddings, pancakes, tortillas, chips, tamales, polenta, hominy for stewing, starch for coating and thickening, oil for cooking, syrup for sweetening, and whiskey for sipping. Of course there are a few sweets for the truly corn obsessed. In addition to the best corncakes and waffles ever to meet a bottle of maple syrup, candied corn reaches new heights in crepes, and in crème brulee dotted with caramelized kernels of young, sweet corn. Bright orange Halloween corn will never taste the same! Best wishes for a happy corn season.
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by Helene Siegel and Karen Gillingham
It takes chutzpah to cook and eat a crab. If you are lucky enough to find one live, at a good fish market or along the sore, the first thing you are faced with is the elemental task of stalking and killing your prey – one with a fierce demeanor, ten swift legs, and legendary pincers. Then the workout really begins. To eat the critter, you have to yank off its legs, scrape out its entrails, crack it with a hemmer, pry tight shells open with your fingertips, and suck hard. The optimum attire for such aerobic eating is a tarp, or at least a plastic bib; newspapers and buckets for shells are the appropriate tabletop accessories. As for sharing such a east, I can tell you from experience never to order a whole crab on a first date or at a business luncheon. There is a reason the Chinese believe that courtesans do not eat crab. It is difficult, if not impossible, to appear dainty while showering your companion with shell fragments or tugging at a particularly stubborn sliver of snow-white leg meat. For truly dedicated crab eaters, of course, these dreary details are beside the pint. For them, the meat is the thing, and pulling apart a tightly packed shell is a small price to pay for such culinary gold. Such enthusiasts should turn directly to page 59, boil or steam up a mess of crabs, roll up their shirtsleeves, and dig in. For the less industrious, we hope to spark appetites with a wide range of crabmeat delights. There are moist, tender crab cakes a la Maryland or Thailand, soft-shell crabs in sake or black bean sauce, light-as-a-feather crabmeat ravioli in tomato or soy sauce, cooked, cracked Dungeness crab in garlicky broth, Thai-spiced stir-fired noodles with crabmeat, and some of the coolest, most refreshing salads ever to grace a summer table. As for those who prize eating over cooking when it comes to crabs, don’t forget those king-sized crab legs – just waiting to be defrosted, pulled apart, and resolutely gobbled.
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Very Cranberry Cookbook
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Rob Santagate Mini Litho
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Best Little Barbecue Cookbook
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Our Price: $5.95
Sale Price: $4.76
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by Jennifer Trainer Thompson
Phenomenal flavor packed into tiny red fruit, cranberries are a delectable, versatile ingredient. They make dishes like Seared Salmon with Cranberry-Mustard Vinaigrette to Cranberry-Pear Crumble sparkle with color and flavor. Here you’ll find more than 40 recipes using fresh as well as dried cranberries to inspire year-round enjoyment of this fantastic treat.
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Hand painted by a local artist in water colors, these lithographs will remind you of many of the local attractions that Key West has to offer. As the variety of lithographs are endless, we can not guarantee your favorite hot spot, but will do what we can to fill your requests (please put your requests in the product comments!)! From the Green Parrot, to Sloppy Joe's and even Peppers of Key West many of the local hot spots will live forever on paper and in your hearts!
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With this pocket-sized recipe book, you’ll have all the ideas you need (and more!) to satisfy your barbecue craving all year long.
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Best Little BBQ Sauces Cookbook
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Best Little Marinades Cookbook
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Pepper Pantry Habanero Cookbook
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With this handpicked collection of over 50 classic and contemporary recipes to make at home, you’ll be sure to fill your pantry and fuel your appetite for barbecue.
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With just half a dozen or so ingredients in each recipe, it’s a breeze to whip up on the spot or to make a whole collection of favorite flavorings for your pantry. Over 50 basic and innovative combination's fill this pocket-sized book.
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The previously obscure habanero has become the designer chile of choice in the Untied states in about a decade. We can take some minor credit for this, as we were instruments in giving the habanero early publicity.
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Totally Burgers Cookbook
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Totally Camping Cookbook
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Totally Chile Pepper Cookbook
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While still believing in the sanctity of the all-beef burger, we have become burger realists,. After all, what could be simpler than hamburgers when the gathering is casual and time is of the essence?
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This is a book for those who care more about what they eat than how they can pack the most efficient backpack or how to air-drop a parcel of food onto the tundra. Other more rugged individuals have tackled those subjects with greater authority.
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Nobody said an ingredient that caught us in the back of the throat and throttles us, brought tears streaming from our eyes, made our hearts palpitate and lips tingle was going to be easy love.
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Totally Lobster Cookbook
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Totally Mushroom Cookbook
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Totally Potato Cookbook
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Simply boiling or steaming is, of course, a short cut to nirvana, but for those seeking adventure we have explored grilling, roasting, and some sublime soup, salad, and sandwich creations.
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Most of the wild mushroom recipes here (with the exception of the morel and perhaps chanterelle preparations) can easily be prepared with white mushrooms or other wild varieties. They would still be delicious.
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Potatoes are easy. All they ask for is fat and salt to make the transition from homely spud to addictive food thing: think snappy potato chips; matchstick thin, well-salted French fires; and tender-on-the-inside, browned-on-the-outside potato pancakes.
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