Over the years we have been sent and have also developed some delicious recipes using the products available on this site. Many of the recipes have been displayed here, but not until they have past a taste test! We hope you enjoy them. Buon' Appetito!

Salami Roll Ups (aka The 209 Roll)


16 oz. soft cream cheese
2 jars pickled peppers or pickled green beans
1 - 1 lb. package dry salami (approx. 80 slices)

Directions: Lay several salami slices out flat. Using a knife, put 1 teaspoon of cream cheese in the center of each salami slice. Spread the cream cheese evenly. Place a pepper on top of the cream cheese and roll salami around it. Use toothpicks to maintain roll, if necessary. Repeat until ingredients are used up. If you use green beans or hot peppers you can elect to cut them to fit salami slice. Serve as an appetizer. This popular recipe has many variations - mix in olives, walnuts, onions, etc. Time: 30 minutes, Serving Size: Serves 10 to 15 people - approximately 80 roll ups.

Chiles and Cheese Casserole


1 to 1 1/2 jars pickled peppers
2 cups grated jack cheese
2 cups grated cheddar cheese
6 eggs
1 cup flour
1 cup milk


Chop peppers into chunks or rings; drain liquid from chopped peppers. Butter the bottom of a 9-by-13 baking dish. Layer jack cheese, cheddar cheese and pickled peppers on the bottom of the dish. Beat together 6 eggs, 1 cup flour and 1 cup milk. Pour this mixture over the top of the cheese and peppers. Bake at 350° for one hour. Let the dish cool and cut it into squares. Time: Prep time is approximately 20 minutes.  Bakes for 1 hour. Serving Size: Makes approximately 15 servings.

Hot Artichoke Dip

1 package (8 oz.) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1 clove garlic, minced
8 – 12 Bruno’s Wax Peppers, sliced
½ cup mayonnaise
½ cup grated Parmesan cheese

Mix all ingredients with electric mixer on medium speed until well blended.  Spoon into 9-inch glass pie plate or quiche dish. Bake at 350o for 20 to 25 minutes or until very lightly browned. Serve warm with sliced vegetables, crackers, etc. Makes about 2½ cups.

Classic Italian Salad Dressing


1/2 C Bruno's Red Wine Vinegar
1 clove of garlic
1 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon black pepper


Finely chop clove of garlic. Put vinegar and oil into a clean bottle with a lid (other closed containers will also work). Close the bottle and shake vinegar and oil together. Now add garlic and remaining dry ingredients to the bottle and close the lid. Shake the bottle until the ingredients are completely mixed. Re-shake prior to serving. Takes 10 minutes and makes 12 oz. of salad dressing.

PineNIPPY Salsa 

2 cups diced pineapple
1 cup diced mango
3/4 cup chopped cilantro
3/4 cup chopped red onion
1 cup Bruno's Sliced Nippy Peppers
juice from 1 lime
2 tablespoons Nippy pepper juice

Mix all prepared ingredients and eat.

Green Olive Tapenade

12 Bruno's Garlic Stuffed Olives
1/4 cup capers
1/3 cup Nippy Wax Peppers
1/4 cup sun-dried tomatoes
2T Bruno's Red Wine Vinegar
1 1/2 T Italian seasoning
1/3 cup extra virgin olive oil

Blend all ingredients to a coarse purée. Great with a deli sandwich or with cheese & crackers. Serve or refrigerate for several hours to let flavor develop.

Pepper & Apricot Chutney Appetizers

30 – 40 plain crackers
30 – 40 teaspoons cream cheese
12 – 15 Bruno’s Wax Peppers
3 – 4 heaping tablespoons Low Sugar Apricot Preserve
1/4 cup chopped or slivered almonds
1 –2 shakes of ground cinnamon


In a food processor, mix peppers (your choice: Mild, Nippy or Hot), apricot preserve, almonds and cinnamon until desired consistency is reached. If possible, let the pepper chutney mixture stand overnight in refrigerator for best results. Just prior to serving, spread cream cheese onto crackers (i.e. Triscuits®, WheatThins®, etc.). Next, top each cracker with pepper chutney. Try not to eat too many before serving. Makes enough for 30 – 40 servings (approximately 2/3 cups of pepper chutney). Time: 20 minutes to prepare, Serving Size: Makes 30 - 40 servings (approximately 2/3 cup of pepper chutney). 

Feijao Chip Dip

1 can (10 3/4 oz.) tomato soup
1/2 to 1 jar Bruno's Nippy Wax Peppers, sliced
1 can (28 oz.) hickory & bacon flavored baked beans
2 cups shredded, sharp cheddar cheese
8 oz. sour cream

chips (I like the big corn chips, tortilla works too)


In a large, microwave-safe bowl, combine tomato soup, peppers, baked beans and cheese. Save some cheese for topping. Stir mixture well. Microwave mixture for 10 minutes or until it is throughly heated, stopping to stir every two minutes. Remove from microwave. Add sour cream and stir well. Pour into serving bowl. Top with cheese and a dollop of sour cream for decoration. Serve with chips. Time: 15 minutes. Serving Size: serves 4 to 6 people.



1 loaf french bread
20 - 30 pickled peppers
6 tablespoons mayonnaise
1 - 1 1/2 cups shredded jack cheese


Preheat oven to 500 degrees. Cut 10 - 12 slices from a large loaf of french bread. Slices should be aout 1/2 inch thick. Chop 20 - 30 pickled peppers into small chunks. Drain vinegar away from small chunks. In a bowl combine 6 tablespoons of mayonnaise, chopped peppers and shredded jack cheese. Spread mixture from step 4 onto bread slices. Place covered bread slices onto cookie sheet and place in oven until tops begin to brown (approx. 5 minutes). Remove cookie sheet from oven. Put slices onto a serving dish. Cool and serve. Time: 20 minutes, Serving Size: Makes 10 to 12 servings.

Pepper & Cheese Corn Bread


2 - 8 1/2 oz. pkgs. of corn muffin mix
3/4 cup shredded cheddar cheese
1 cup diced pickled peppers (1 jar)
2 eggs
2/3 cup milk


Mix ingredients in a bowl. Fill a greased 8x8x2 inch baking pan or a 9x5x3 inch loaf pan. Bake at 400° F for 20 minutes. Let corn bread cool 10 minutes before cutting. Cut into squares and serve. Time: 30 minutes. Serving Size: Makes 9 large squares.