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SHOT'TA PEPPER Blending Sauce
The Original  Shot’ta Pepper  Bloody Mary


1 Tblspn.           Shot'ta Pepper Blending Sauce
8 oz.                  chilled tomato juice
1 oz.                  chilled vodka
1/2 cup              crushed ice


Mix together in a glass the Shot'ta Pepper Blending Sauce, tomato juice, vodka and ice.

Garnish with:

• 2 green olives
• 1 stick of celery

Last thing to do is top with:

• One squeezed wedge of lime
• A dash of black pepper

Adjust to taste - a little sauce goes a long way.

The Amazing Shot'ta Pepper Pistachios!

This recipe can be used for different kinds of nuts as well as other things like seeds, soy beans,  or Chex Mix. When using cashews, try sprinkling curry on top after salting before roasting.


¼ cup         Shot'ta Pepper Blending Sauce
5 cups         roasted pistachios in the shell, least flavored ( like the kind at costco )
3/4 tspn.      sea salt


Mix the Shot'ta Pepper Blending Sauce and pistachios in a bowl until pistachios are well coated with sauce. Pour pistachios into a broiler pan, making only a single layer of pistachios in the pan. 

Sprinkle a light layer of sea salt across top of pistachios.

Roast at 250 degrees for 35 - 45 minutes, or until pistachios are dried and light golden brown.

Let cool or eat warm - pop whole pistachio in mouth to get more flavor, then crack open & eat the nut.

Be careful! These pistachios are addictive and may vanish quickly!! Be sure to provide shell buckets.

Shot'ta Pepper Meatballs - the kind kids like!


4        lbs.                     lean hamburger
1        lb.                      sausage ( try starting with Jimmy Dean maple flavored )
2                                  eggs
1/2     teaspoon            dehydrated crushed tarragon
1        tablespoon          coarse ground black pepper
1 1/2  teaspoons           dehydrated thyme leaves
1/3     cup                     dehydrated minced onions
3        tablespoons         Shot'ta Pepper Blending Sauce
1        cups                    grated mozzarella cheese                                                                             
1/2     cup                     grated cheddar cheese                                                                    
5        cloves                 fresh finely chopped garlic
1/2     cup                     fresh finely chopped green onion
3/4     cup                     fresh finely chopped red onion
1/2     cup                     fresh finely chopped cilantro
1/2     cup                     or 1 whole finely chopped red bell pepper
2        cups                    bread croutons ( toasted bread broken into ¼ inch pieces )
1.5     tablespoons        olive oil
1   teaspoon             salt or to taste


In a large bowl, mix together the hamburger, sausage and eggs. Add the tarragon, black pepper, thyme leaves, minced onions,  and  Shot'ta Pepper Blending Sauce, then mix again. Add the cheese, garlic, green onion, red onion, cilantro, red bell pepper, olive oil, bread crumbs and mix again.

Heat a large frying pan on medium low. Form into 1.5  inch meatballs, add to pan and cook slowly, turning meatball  at least three times to get an even browning until done. Transfer cooked meatballs to paper towel lined dish to soak up any excess fat.

Eat immediately with spaghetti, add to Marinara, or freeze into food saver pouches till ready to eat. Also try adding meatballs to a sourdough hoagie roll topped with spaghetti sauce and cheese.

Suggestions for changing ingredients:

Try 12 grain bread, sourdough, wheat or other bread to make your own croutons. Use the leftover bread in your kitchen to find out what works best for you.

Try different sausages of all kinds. Compensate for salt and flavoring.

The ratios of sausage to hamburger or other meats are based on personal taste.

Shot'ta Pepper Clam Chowder - how good it is! 


4       slices                  bacon
2       cups                   fresh chopped onions
1       cup                     fresh chopped celery
½      cup                     fresh chopped red bell pepper
¾      cup                     fresh chopped carrot
1 ½   tablespoons        fresh chopped garlic
6       6 1/2 oz.             cans of clams with broth or 4 lbs. fresh clams
3                                  bay leaves                                                                                                            1/2    cup                     marinated artichoke hearts
1 ½   teaspoon             dehydrated oregano leaves
1       teaspoon             dehydrated thyme leaves
3       tablespoons        Shot'ta Pepper Blending Sauce
3 ½   cups                    yellow potato cut into ½ inch cubes
3       cups                    broth – chicken or vegetable
2       14.5 oz. cans       diced tomatoes – Italian style
½       cup                     fresh chopped cilantro

salt and fresh ground black pepper to taste


Brown bacon, drain, chop and set aside. Reserve four tablespoons of bacon fat.

If using fresh clams, clean outside of shells well. In a large stockpot bring 3-4 cups of water to boil. Cook clams in a strainer in stockpot for five minutes or until opened. Remove from heat, strain water and save to use as broth. Pass broth through fine-meshed sieve to filter any fine sand particles, or let broth settle and carefully pour broth into separate container without pouring in the settled particles and set aside. Remove clams from shells. Chop clams and set aside.

Sautee on low heat the onions, celery, bell pepper, and carrots in the four tablespoons of bacon fat until vegetables are softened. Do not over cook. Add garlic, bay leaves, oregano, thyme and  the Shot'ta Pepper   Blending Sauce. Cook an additional 2 minutes. Add remaining ingredients – if using canned clams, include juice. All ingredients should be slightly  covered with broth.

Increase heat until a low boil is reached and maintain for 20 minutes, stirring occasionally. Reduce heat to low and simmer for another 30 minutes or until flavors have mingled together.

HINT: Boil 20 minutes ANY leftover vegetables from refrigerator to make a flavorful broth. Mash and strain. Freeze remainder of broth for later.

The Cracker Jacker - Wow!


1        sesame cracker
1        thin slice dry italian salami
1        piece blue cheese
1        piece walnut
1/2     leaf fresh basil
1/2     teaspoon Shot'ta Pepper Blending Sauce.


Put sesame cracker on serving plate. Next, add slice of salami, topped with basil. Then add piece of blue cheese and walnut. On the very top, introduce Shot'ta Pepper Blending Sauce.

Taste buds salute!

Shot'ta Pepper Trucker Sauce - eating so much is so good!


1/3 cup     Mayonnaise
1/3 cup     Sour Cream
1/3 cup     Shot'ta Pepper Blending Sauce


Mix together mayonnaise, sour cream and Shot'ta Pepper Blending Sauce in a bowl. Cover and chill in refrigerator.

Truckers love a giant, home cooked meal that meets the challenge of their appetites after a long haul. A versatile dipping sauce is the only way to guarantee a trucker will stuff themselves with more food than they intended to. How do you turn eating one bite into eating ten bites? Serve it with Shot'ta Pepper Trucker Sauce.

Serving suggestions - serve in a cup for dipping in or spreading with:

Steak, Hamburger, Turkey Burger, Fish, Shrimp, Scallops, Potato  Jo Jo's, Hot Wings, Celery or Carrot Sticks, Rice, Burrito, Enchilada, Tacos, Egg Sammitch - see recipe below, Etc.

Egg Sammitch - breakfast just got better!


1              toasted english muffin
2              eggs
1/4 cup     milk
1              piece ham or canadian bacon
1              slice cheddar cheese
1 Tblspn.  Shot'ta Pepper Trucker Sauce - See recipe above


Scramble eggs and milk in a bowl, then cook in pan until light and fluffy, keep warm. Toast muffin, ham or bacon, and cheese in broiler or lid covered pan on low heat. Top the ham and cheese half with the scrambled egg. Spread the Shot'ta Pepper Trucker Sauce on the other half, then add together with the first half. Serve and enjoy!


Shot'ta Pepper Deviled Eggs - put the 'Devil' back in the eggs!

Whether you have the Sauce or the Relish, we gotcha covered.


VERSION 1 - Mustard Relish

2              pieces of thick sliced bacon
6              hard boiled eggs
3 Tbs.      mayonnaise
2 Tbs.      Shot'ta Pepper Mustard Relish
1/4 tsp.     paprika
4              green olives stuffed with pimentos

VERSION 2 - Blending Sauce

2              pieces of thick sliced bacon
6              hard boiled eggs
3 Tbs.      mayonnaise
1 Tbs.      Shot'ta Pepper blending sauce
1 Tbs.      mustard
1/4 tsp.     paprika
4              green olives stuffed with pimentos


Cook bacon in frying pan. Drain fat and blot dry with paper towel. Finely chop the bacon or process in electric chopper.

Cut peeled eggs lengthwise in half. Remove yolks, place in bowl and mash with fork. Add, mayonnaise, bacon, mustard, and Shot'ta Pepper Blending Sauce or Mustard Relish and blend well. Fill egg whites with egg yolk mixture, heaping it lightly. Slice olives cross-wise into thirds. Place 1-3 olive slices on top of each yolk mixture. Sprinkle a dash of paprika on top of each egg. Place eggs onto serving plate, cover and chill immediately. Refrigerate up to 24 hours prior to serving.

Serving suggestions:

Be sure to not let the deviled eggs sit out too long above 40 degrees. To prevent spoiling while serving, keep serving dish on ice and covered if necessary.

Bourbon Glazed Chicken Drumetts & Blue Cheese Dressing

Ingredients: Bourbon Sauce

2 Tblspn.     butter
2 cups         chopped onion
1.5 Tblspn.  garlic cloves, peeled freshly chopped
1 cup           bourbon
1 cup           ketchup
3 ounces      Shot'ta Pepper Blending Sauce
1/4 cup        tomato paste
6 Tblspn.     brown sugar ( packed )
30               chicken drumetts


Melt butter in large sauce pan over medium heat. Add onion and garlic, saute until golden brown. Add 3/4 cup bourbon and low boil until most of liquid is absorbed.Whisk in1/4 cup bourbon, ketchup, tomato paste, brown sugar, and Shot'ta Pepper Blending Sauce. Bring to low boil. Reduce heat to simmer until slightly thick, stirring occasionally, about 10 minutes. Add salt and pepper to taste. Reserve 1/4 of sauce for basting. Put chicken drumetts into container, add 3/4 of sauce and refridgerate over night. Barbeque and baste with remainder of sauce or bake in glass pan in oven at 375 for 45 minutes or until done. Serve with Blue Cheese Dressing - see below.

Ingredients: Blue Cheese Dressing

6 oz.           blue cheese - crumbled - about two cups

1 cup          sour cream - low/non fat
1 cup          yogurt - plain non-fat
1/2 cup       finely chopped cilantro
1/2 cup       finely chopped yellow onion
1/2              fresh lemon - squeezed
1/2 tspn.      salt
1/2 tspn.      pepper
1/2 tspn.      paprika
2 Tblspn.     Shot'ta Pepper Blending Sauce


Mix all ingredients with blender in large bowl. Chill until ready to serve. Dressing can be used in many ways other than wing dipping sauce. If dressing thickens too much after cooling, mix in 1-2 teaspoons plain yogurt or milk to make more thin.

Shot'ta Pepper Mustard Relish - a masterpiece!

Ingredients: Shot'ta Pepper Blending Sauce, French's Yellow Mustard, and garlic.

Shot'ta Pepper Mustard Relish can actually be made by hovering around the following recipe. But, if you want the really good stuff, get some Shot'ta Pepper Mustard Relish, and do the happy dance.


Mix a ratio of Shot'ta Pepper Blending Sauce and yellow mustard in a bowl to taste. Add garlic. Heat at a low temperature for 5-10 minutes without boiling. Pack or let cool and store in an air tight jar in the refrigerator.

Suggested starting ratio:

1/2 cup Shot'ta Pepper Blending Sauce
1/2 cup French's yellow mustard
And some garlic

There is NO DOUBT you will be challenged to find a better mustard / relish combination than this stuff!

Serving suggestions:

Serve as a condiment with hamburger, sausage, bratwurst,  reuben, corn dog, hot dog, pretzel, hot pastrami and rye, ham or put in Spam.

Other Usage:

There once upon a time was created a style of cooking matched by no other - Southern cooking, otherwise known as 'food for the Soul'. One of the best known 'Secrets' of southern cooking is having a good mustard base to work with. Whether it's collard greens, turnips, kale, ham, pork, chicken or ribs, Shot'ta Pepper Mustard Relish just raised the taste bud bar on excellence and love of a good thing. Be sure to discover the wonders of marinading with Shot'ta Pepper Mustard Relish.

Easiest and Best Roasted Chicken and Sauce of All Time

This recipe is compliments of another happy customer. For more please visit:


1 whole chicken
olive oil
course salt
ground black pepper
Shot'ta Pepper Mustard Relish


Place stainless steel or cast iron skillet in oven and preheat to 450 degrees Fahrenheit. When oven is heated, pat the chicken dry with a paper towel and coat with olive oil. Rub chicken with salt and pepper. Place the chicken breast-side down in pre-heated skillet. Place the skillet in oven and set timer for fifteen minutes. Reduce oven temperature to 350F and cook for an additional 50 minutes or untill chicken achives an internal temperature of 165F. Remove pan from oven, remove chicken from pan, and whisk 4-5 tablespoons of Shot'ta Pepper Mustard Relish into pan drippings. Reduce mixture ( cook on medium/medium low ) while whisking occasionally for 5-10 minutes. Carve and plate the chicken, either drizzling the plated chicken with the pan sauce, or using the pan sauce for dipping. Either way you can't go wrong. Yummm!

Grilled Tuna and Cheese

This recipe has turned out to be a house favorite, especially with kids. High demand and a liking by people who confess they "don't usually like tuna" prompted this recipe to be posted. Enjoy!


3 - 7oz. cans solid white tuna packed in water - drained
.5 cup chopped celery
.25 cup sweet pickle relish
1/3 cup chopped marinated artichoke hearts
2 tablespoons chopped greek pepperoncini ( Los Olivos are the best! )
2/3 cup chopped red onion
3/4 cup chopped roma tomato
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro
1/3 cup chopped red bell pepper
1/2 teaspoon chopped and dehydrated tarragon
1/4 cup Shot'ta Pepper Mustard Relish
1 teaspoon Worchestershire Sauce
sliced cheddar and mozzarella cheese
sliced sourdough or light rye bread
butter - softened


Mix all ingredients except cheese, butter and bread in a bowl. Scoop 1/2" thick layer tuna mixture onto a slice of bread and top with one thin layer each of sliced cheddar and mozzarella cheese. Add second piece of bread to form a sandwich. Lightly coat outside of bread with butter. Put into non-stick pan and cover. Cook on low until cheese is melted and bread is golden brown on both sides.

Try other kinds of bread and cheeses as well.

Salsa Time!

Shot'ta Pepper Blending Sauce makes it easy to create a salsa with.  Below are a couple of favorite versions that start with three base ingredients. 

Ingredients - Salsa Base:

1 cup Shot'ta Pepper Blending Sauce
1 cup chopped onion - sweet or yellow
2 and 1/4 cups chopped Roma tomato

Ingredients - Add to Salsa Base Version 1:

1 cup fresh chopped pineapple
1 cup fresh chopped mango

Ingredients - Add to Salsa Base Version 2:

1 cup corn ( canned is O.K. )
1 cup black beans ( canned is O.K. )


Mix Salsa base ingredients in sauce pan with ingredients from version 1 or version 2. Bring to a low boil on medium  heat for about 10 minutes stirring occasionally. Serve hot or cool.