Bethany Blues Barbecue Pit - Papaya Grilling Sauce $5.99 Bethany Blues BBQ Pit Papaya Grilling Sauce - Mouth watering sweetness, lively and flavorful, with a touch of spice. Red & yellow papaya blended together with the freshest ingredients to bring the tropics to your taste buds. Use straight out of the bottle or mix 1/2 and 1/2 with apple juice for a fantastic overnight marinade. Make sure that the meat is fully covered and the container is sealed. Utilize as a dipping sauce for chicken wings, shrimp or any fresh seafood. Fantastic dipping, mixing or finishing sauce with smoked pork, chicken, turkey or wild game. Brush on to kebobs of any type, but especially scallops. Mix into your favorite potato salad, rice or pasta recipe. 2005 NBBQA Championship - Won 5th place - BBQ Sauce: Fruit Mild 2004 National Barbecue Association Award of Excellence, in the Caribbean Category. 2004 National Barbecue Association Award of Excellance, in the Tomato Spicy Category. 2003 National Barbecue Association World Champion Marinade. Seen on "Roker on the Road" on the Food Network in 2004. All Natural, No Fat Ingredients: tomato concentrate, brown sugar, apple juice, corn syrup, vinegar, molasses, fresh squeezed lime juice, ripe papaya, garlic, salt, red pepper, anchovies and natural spices. From Delaware.

Georgia Peach & Vidalia Onion Hot Sauce $4.99 The famous sauce with the red velvet top goes well with all food groups. Fantastic with breakfast dishes such as scrambled eggs. Great on fresh seafood, as a wing sauce or with all meat concepts. This multiple national award winner is flying off the shelves. Awards: 2005 NBBQA Championship - Won 4th place - Hot Sauce Category 2003 International Scovie Awards - FIRST Place Mild Hot Sauce 2002 Grand Prize Recipe Ingredients Rehoboth Beach Chocolate Festival 2001 International Champion Hot Sauce -National Barbecue Association. 2001 Boston's Pig and Pepper Festival - 2nd Place Hot Sauce 2000 National Fiery Foods Challenge - 3rd place - Fruit Hot Sauce. 2000 Champion Hot Sauce - Emmaus, Pa. Hot Sauce Festival. 2000 International Champion - National Barbecue Association Gourmet Show - 2nd Place. 1999 Chile Pepper Magazine Fiery Foods Challenge - 2nd Place. 1999 2nd Place Philadelphia Book & Cook Gourmet Show 1998 First Place Scovie Award Winner - National Fiery Food Show. 1998 Washington DC Hot Sauce Contest - 2nd Place. Written about in the New York Times, Woman's Day Magazine, Gourmet News, N.Y. Daily News, The National Culinary Review, Toronto's National Post, Chile Pepper Magazine, Fiery Foods Magazine & Baltimore Valley Times. No Fat Ingredients: Cane sugar, Red Chili puree, peaches, vinegar, green Jalapeņo peppers, salt, Vidalia onions, dehydrated tomato and red pepper (Cayenne). For all of you afficianados out there this sauce is also available in a gallon-size bottle. Made especially for Peppers in Rehoboth Beach, Delaware

Great White Shark Predator Hot Sauce $5.99 This sauce is mixed with six different fruits, so that the "Heat Bite" will actually taste good. This is one blazing fruit stick. 2005 NBBQA National Champion! Won 1st Place - Best Hot Sauce 2001 International Champion Chile Pepper Magazine, 1st Place Super Hot category. 2001 National Champion Hot Sauce XXXHot / National Fiery Food Challenge. Seen on "Roker on the Road" on the Food Network in 2004. NATIONAL CHAMPION Super Hot, Hot Sauce. Peppers has done it again with this great multi purpose sauce ranking at #8 on our top 20 list! It'll burn your taste buds! "This sauce is too hot for "normal" landlubbers. It will attack you with no warning and take a big bite out of your ass!" Use as a food supplement only! One Drop at a time! Ingredients: Wine vinegar, ripe Habaņero peppers, pepper extract, tomato, mustard, pineapple, papaya, banana, water, sugar and real fruit juices. Made for Peppers in Rehoboth Beach, Delaware

Ingelby Farms Mesquite Barbecue Pepper Sauce $4.99 Ingleby Farms Mesquite Barbecue/Pepper Sauce - A sensational new blend of flavors East to West. Uses vary from a condiment to an exciting sauce, marinade or glaze. Great for dipping wings, chicken fingers, tacos or pretzels. Be creative! Serve with poultry, beef, ham or fish as a sassy sauce. Liven up that meatloaf! An awesome sauce for hors d'oeuvres. Simply open a jar and serve. Enjoy! 2000 Fiery Food Challenge, 1st Place. 1999 Fiery Food Challenge, 2nd Place. 1999 Food Distribution Magazine Fiery Foods Shoot Out, 2nd Place. Ingredients: tomato paste, tomato puree, sugar, hot peppers, corn syrup, water, salt, modified food starch, natural mesquite smoke flavor & spice. Manufactured by: Peppers in Rehoboth Beach, Delaware

Peppers Blue Crab Salsa - Corn Chipotle $5.99 Peppers Chipotle Smoked Corn Blue Crab Salsa - This fusion salsa combines the taste and tradition of a fine Southwest Style with the mouthwatering addition of Maryland Blue crab meat and smoked corn. The end result is a chunky, full flavor salsa, brimming with taste and ready to eat. Serve with warmed tortillas or over scrambled eggs, as a side dish, or right out of the jar with a bag of chips! 2005 NBBQA National Champion! Won 1st Place - Best Salsa 2004 National Barbecue Association Award of Excellence, National Champion in the Salsa / Any Thing Goes Category. No Fat Ingredients Diced Tomatoes, Maryland Blue Crab Meat, Sweet Yellow Corn, Finely Chopped Green Bell Peppers, Lime Juice, Smoked Chipotle Peppers, Natural Flavors, a Special Blend of Herbs and Spices and Salt. Made especially for Peppers in Rehoboth Beach, Delaware.

Peppers Blue Crab Salsa - Original $5.99 Peppers Original Blue Crab Salsa - Enjoy the bounty of the Chesapeake Bay! The sweet flavor of the Blue Crab combined with fresh ripe vegetables makes for an exquisite salsa. Use it as a dip or to enhance seafood dishes, omelets, salads and grilled meats. No Fat Ingredients: diced tomatoes, crab meat, diced Green Bell peppers, lime juice, Chile peppers, natural flavors, a special blend of herbs and spices & salt. Made especially for Peppers in Rehoboth Beach, Delaware.

Peppers Blue Crab Salsa - Zesty $5.99 Peppers Zesty Blue Crab Salsa - Enjoy the bounty of the Chesapeake Bay! The sweet flavor of the Blue Crab combined with fresh ripe vegetables and zesty horseradish makes for an exquisite salsa. Use it as a dip or to enhance seafood dishes, omelets, salads & grilled meats. This National Champion Salsa was seen on "Roker on the Road" on the Food Network in 2004. No Fat Ingredients: diced tomatoes, pasteurized crab meat, roasted chilies, horseradish, chile peppers, diced green bell peppers, lime juice, natural flavors, Jalapeņo peppers, a special blend of herbs, spices & salt.

Roasted Raspberry Chipotle Sauce $6.99 Peppers Roasted Raspberry Chipotle Sauce - This smoky raspberry sweet heat mixes Chipotle peppers with green Jalapeņo peppers. This is a hard to classify hot sauce. We would like to think it makes a great bbq, marinade, or hot sauce. It's great on all white meats & fresh fish. Makes a great dipping sauce for chicken nuggets and mozzarella sticks, too. This award winning sauce is great on wings and most anything you could think of. The use of red raspberries, apple cider vinegar, raspberry concentrate and corn starch ensure a quality fruit based, sweet-heat experience." Awards: 2005 NBBQA Championship - Won 4th place - BBQ Sauce: Fruit Spicy 2003 International Scovie Awards - First Place Fruit Barbecue Sauce. 2003 Americas Food & Beverage Awards in Miami Beach, FL. Grand Champion - Best Sauce in the Western Hemisphere. 2002 International Champion Chile Pepper Magazine Fiery Food Challenge. 2002 Fiery Foods Magazine Scovie Winner - 2nd Place Fruit Hot Sauce Category. 2002 American Royal International Barbecue Sauce contest - Top 10 Fruit. 2001 National Barbecue Assoc. National Champion - Fruit Barbeque Sauce. 2001 Boston's Pig & Pepper Festival - 2nd Place Place Fruit BBQ Sauce. 2000 Champion Wing Sauce (Raspberry Chicken Wings) Emmaus, PA Festival. 2000 Amerian Royal International Barbecue Sauce Contest - Top 10 Mild Fruit. 1999 1st Place National Barbecue Assoc. - Fruit Based Hot Sauce. Recently written up in Gourmet News Magazine, Chile Pepper Cooking Zesty Magazine and Fiery Foods & Barbeque Magazine. Ingredients include: red raspberries, sugar, Red Bell peppers, raspberry concentrate, apple cider vinegar, Green Jalapeņo peppers, Chipotle peppers, garlic powder, red pepper flakes, salt & black pepper. No fat. Made for Peppers in Rehoboth Beach, DE.

Caribbean Jerk Spice $10.99 Caribbean Jerk Spice - Bring your self back to the islands with this bold jerk sauce. Can you picture your self now... clear blue water, warm temperatures, lying on the beach and jerk chicken grillin' on the BBQ! Now isn't that the life? 2005 NBBQA National Champion! Won 1st Place - Best Jerk Rub 2005 Fiery Foods International Challenge - Won 1st Place - Jerk Cooked Competition 2004 Scovie Awards National Champion - Won 3rd Place - Jerk Cooked Competition 2003 Fiery Foods International Challenge - Won 1st Place - Jerk Cooked Competition Directions: Sprinkle jerk spice on chicken or pork, to evenly coat the meat. Allow the meat to refrigerate in a closed container for at leat 30 miniutes before grilling. Ingredients: shallots, Scotch Bonnet peppers, Jamacian Pimento/Allspice, garlic & a secret jerk blend. Made for RibsAndRubs.com - Home of numerous National Champion rubs and barbecue sauces.

Henie Hurtin' Hot Sauce and Jelly $5.99 Sweet, spreadable heat. The perfect party sauce when poured over any cream cheese brick or mold. One of the biggest requests at our retail store's taster bar. An exiting combo of sweet & hot; serve on the side with chicken, pork, lamb, or add to eggs. This is Luther's favorite sauce and Randi uses this sauce in catered food quite frequently. 2005 NBBQA Championship - Won 4th place - Add Ons: Condiments 1996 Philadelphia Summer Fancy Food Show Focused Tasting 1st Place Winner. 1997 Philadelphia Food & Wine Festival 1st place winner. 1999 National Champion at the National Fiery Food Show in Albuquerque, NM. 2000 Three Category Champion at the Emmaus, PA Hot Sauce Festival. 2001 National Barbecue Assoc. - Best Hot Sauce 3rd Place. Seen nationally on the Today Show, and on the TV Food Network with Chef Tell & at the Book & Cook Show. No Fat Ingredients: sugar, Jalapeno peppers & cider vinegar Made for Peppers in Rehoboth Beach, Delaware.