Durkee Crushed Red Pepper, 60 Ounces

Everyday seasoning: Shake onto pizza, pasta, and soups for quick heat and color.
Marinades and rubs: Blend into oil or vinegar based marinades for chicken, pork, or beef with steady medium heat.
Stovetop cooking: Add to stir fries, sautés, and sauces while cooking to release capsaicin and aroma.
Baking and breads: Fold into focaccia, flatbread, or savory scone dough for warm, flecked spice.
Salad dressings: Whisk into vinaigrettes and creamy dressings for a slow building kick.
Food service kitchens: Keep the 60 ounce container on the prep line for high volume seasoning needs.

Who Would Benefit

• Home cooks who want a bulk supply of crushed red pepper for regular use
• Restaurant and food service operators seasoning large batches daily
• Meal prep enthusiasts who batch cook with consistent heat levels
• Pizza shop and Italian restaurant operators needing tabletop or kitchen supply
• Catering and event cooks who go through seasoning quickly

Product Highlights

• 60 ounce bulk container for high volume kitchens and frequent home use
• Durkee brand crushed red pepper with consistent flake size and heat
• Coarse grind delivers visible red flakes with seeds for texture and visual appeal
• Medium hot heat level that builds slowly, easy to control per dish
• Shaker style container for quick dispensing at the stove or prep table
• Pantry stable; store in a cool, dry place for long shelf life

Yummy Recipes

Spicy Arrabbiata Sauce

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons Durkee Crushed Red Pepper
• 1 can (28 ounces) crushed San Marzano tomatoes
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Fresh basil leaves, torn
• 1 pound penne pasta

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add garlic and crushed red pepper; sauté 1 minute until fragrant but not browned.
2. Pour in crushed tomatoes, salt, and black pepper. Stir and bring to a gentle simmer.
3. Cook uncovered for 20 minutes, stirring occasionally, until sauce thickens slightly.
4. Toss with cooked penne and garnish with torn basil before serving.

Time: 5 minutes prep, 25 minutes cook.

Red Pepper Dry Rub for Chicken

Ingredients:

• 2 tablespoons Durkee Crushed Red Pepper
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 bone in chicken thighs

Instructions:

1. Mix all dry ingredients together in a small bowl until evenly combined.
2. Pat chicken thighs dry with paper towels. Rub the spice mixture over all surfaces, pressing gently to adhere.
3. Let seasoned chicken rest at room temperature for 15 minutes while the grill or oven preheats to 400°F.
4. Grill over indirect heat or bake on a sheet pan for 35 to 40 minutes, turning once halfway through, until internal temperature reaches 165°F at the thickest part.

Time: 10 minutes prep, 15 minutes rest, 35 to 40 minutes cook. Safe internal temperature: 165°F.

Quick Pickled Red Pepper Oil

Ingredients:

• 1/4 cup Durkee Crushed Red Pepper
• 1 cup extra virgin olive oil
• 3 cloves garlic, lightly smashed
• 1 teaspoon whole black peppercorns
• 1/2 teaspoon kosher salt

Instructions:

1. Combine crushed red pepper, garlic, peppercorns, and salt in a clean glass jar.
2. Pour olive oil over the mixture, ensuring all solids are submerged.
3. Seal the jar and shake gently. Store in a cool, dark place for 3 to 5 days, shaking once daily.
4. Strain through a fine mesh sieve into a clean bottle. Discard solids. Refrigerate and use within 2 weeks.

Time: 5 minutes prep, 3 to 5 days infuse, 5 minutes strain.