All posts in Habanero

Pepper Ranch Wins Top Honors at The Hot Pepper Awards 2009

The Hot Pepper Awards Winner

The Hot Pepper Awards Winner

CANTON, GA (11/13/09) – Pepper Ranch recently won in two divisions at The Hot Pepper Awards Competition. The company’s Spicy Honey Teriyaki won 1st place in the Cooking Condiment: Marinade – Soy Sauce Based Category.  A fan favorite, Hell’s Fury, won second place in the Hot Sauce: Savory Category.

The third annual competition was held in the fall and the contestants represented the best in the industry.  The event was hosted by The Hot Pepper forum.

The Spicy Honey Teriyaki Sauce brings the heavenly taste of the orient to any dish. The sweet-heat combination provides an oriental taste with a Habanero twist.

Hell’s Fury offers an explosion of flavor – from habaneros, to garlic, to onion, this sauce adds an excellent combination of heat and flavor to any meal. Seemingly mild at first taste the power of the mysterious habanero announces it’s presence with a bang!

Pepper Ranch offers a full line of gourmet sauces, marinades and rubs.  The company is headquartered in Canton, GA. Products are available online at and at select retailers throughout the US.

(from previous press release)

Roasted Chicken Drumettes

Roasted Chicken

This is a super easy recipe for roasted chicken drumettes. (You can also use chicken breasts if you prefer.) These are always a hit at our house. Matter of fact, I’ve even had requests to bring them in for a school lunch.  There are never leftovers and the recipe always gets shared when folks try them the first time.


1 pack chicken drumettes (12)

2 Tbsp olive oil

2 tsp sugar

1 tsp salt

1 tsp garlic powder

¼ tsp black pepper

1/3 cup Pepper Ranch Bold & Spicy Beer Mustard


Rinse chicken w/cold water, pat dry

Stir together oil & next 4 ingredients in large bowl (or use a baggie). Add chicken, toss to coat.  Arrange chicken in a single layer on baking pan. (I line with foil).

Bake at 450 for 30-35 minutes.

Pour Bold & Spicy Beer Mustard in large bowl.  Carefully add hot chicken to mustard mixture, tossing to coat.  (A few at a time is easier) Drain & discard any fat from pan (or throw away tin foil).  Place chicken back on pan (I use new foil).

Bake at 450 for 8-10 more minutes or until done.