Chili Pepper Madness

September 28, 2016

Sambal Oelek Recipe

A recipe for homemade Sambal Oelek, the classic chili paste used for cooking, made with a variety of ground chili peppers, vinegar and salt. It is ideal for seasoning noodle dishes and enhancing the flavors of sauces. We know you all love sriracha - Homemade Sriracha, anyone? - but have you cooked with Sambal Oelek? Perhaps it is time to begin. You can purchase Sambal Oelek from the grocer and carry it home, but once you realize how simple it is to make on your own, you'll never want the store bought version again. Fresh is always best, and you can't get much fresher than this. What is Sambal Oelek? While Sriracha is distinctly Thai, Sambal Oelek is Indonesian, and it is essentially a raw chili paste that is ground. It uses very few ingredients, traditionally red chili peppers, vinegar and salt. It can be used as a base to…
Published in Sauces
Chicken takes on the flavors of our sticky, Asian-style barbecue sauce with this recipe. The wings are fall-off-the-bone, thanks to the low-and-slow cooking. So often, probably more than it should, I find myself in the mood for chicken wings. I'm a bit of a chicken wing snob, really. We have some good wing joints around us and I enjoy them, but I almost NEVER order chicken wings from an average restaurant. All they do is throw them in the fryer then slop them in a bowl with an uninspired wing sauce. Sorry, guys. Nuh-uh. I want a bit of TLC with my chicken wings, which is why I often make them at home. I also enjoy making them at home because no restaurant that I know ever cooks them this way - low and slow cooking. I have nothing against fried chicken wings. In fact, I LOVE them, but you don't have…
Published in Chicken Wings Recipes
These noodle bowls are made with rice noodles, tossed with a quick and flavorful Chinese stir-fry sauce, then topped with pulled pork and jalapeno peppers. Get the recipe below. I've been cooking with chili peppers a LONG time now and my wheel house typically falls into a few dominant categories of cooking - Mexican, Tex-Mex, Cajun, American, Italian. I dabble in other realms, but lately I've been slowly working my way into Asian territory. That's a BIG-BIG territory. There is an entire other side of the world filled with rich and diverse cuisines, and I'm eager to learn more about them. My own developing interest stems not only from the unique flavors of the food, but started as Patty and I explored quick meal options. As you know, we both work full time running our web business, plus ME cranking out fiction and screenplays, not to mention our AWESOME food…
Published in Pork
Make this quick and easy noodle bowl recipe with sliced smoked brisket and egg noodles, served with chickpeas and carrots, all tossed in a garlicky sriracha-soy sauce. I've been making more and more noodle bowls lately because I've realized just how quick and easy they are to prepare. When Patty and I are basically SLAMMED with our web site work or when I'm smack in the middle of another writing project, I try to get a good meal on the table that won't take me forever to put together. This is why noodle bowls are so perfect when you're in a hurry. Noodles boil up quickly. Always. Choosing simple ingredients helps, of course. Chickpeas, carrots, fiery serrano peppers. Nothing too crazy here, but an excellent combination. The secret, truly, is in the sauce. It's a HUGE reason why I've been graviting toward Asian cooking lately. These no-cook sauces are so…
Published in Beef
These salmon tacos are to die for, with marinated salmon cooked in spicy Szechuan sauce, served on flour tortillas on a bed of caramelized peppers. So delicious. Here is the recipe. Yeah, there is a totally new FAVE in the house. Szechuan Salmon Tacos. First bite and I was like, DANG! I NEED more of these in my life! Seriously. The truth is, though, I have had Szechuan Salmon Tacos before, and this recipe is an inspiration from that first time I tried them. The story is this -- Patty and I were traveling through the Charlotte, NC area fairly recently, and when we travel, we like to look up fun and interesting restaurants. We enjoy dining experiences of all levels, but we're more drawn to the out-of-the-way places that are known for amazing food. We downloaded the "Diners, Drive-ins and Dives" app and did a search for places that…
Published in Tacos
October 17, 2016

Chili-Plum Sauce

A recipe for a spicy plum sauce with an Asian flair, made with fresh plums, chili peppers, soy sauce and a variety of seasonings. Great as a dipper or for poultry. Plum sauce time! As Patty and I were cruising through the grocery store, picking up some of the necessities for the week, I rounded the corner and nearly slammed into the enormous purple wall looming before me. After my vision cleared, I realized it was plums, plums, and more plums. Plum season runs from May through October, and they clearly JUST got a shipment in. There were so many, so vibrant, glorious in color and like most foods, they spoke to me. "Mike! We want to be in your cart! Now! Take us home and cook with us!" So into the cart they went. Who am I to disappoint fruit? The main goal was to enjoy a couple of…
Published in Sauces
This is an all-purpose, homemade chili-garlic sauce recipe, much like the Asian Huy Fong chili garlic sauce, but freshly made, without preservatives. Super easy to make, and can be used in many recipes. Walking through your typical grocery store, most likely you aren't going to find many chili-garlic sauces available to you. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it. Unless you're in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you're living within a fair sized city. Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes. In fact, if you're out of chili-garlic sauce, you CAN use Sriracha as a substitute, but…
Published in Sauces
This is a sponsored post written by me on behalf of Tasty Bite. All opinions are 100% mine. Dinner is ready in 10 minutes or less with quickly seared shrimp tossed in a bold chili-garlic sauce, served over Thai lime rice. Easy and very satisfying! There are times when you’ll be needed to spend a lot of time in the kitchen to prepare a meal that satisfies your urge for big flavor. You may need to chop and slice and boil and blend your way to a rich and developed sauce. You may need to stand over the stove and sear and braise and season and salt and taste and wait and test and taste again. Sometimes good cooking and good food takes time. This is NOT one of those times. With this recipe, you will have your meal on the table in 10 minutes or less, and that includes…
Published in Shrimp
A homemade hot sauce recipe with an Asian flair, made with serrano peppers, cayenne peppers and carrots with ginger and herbs. Decidedly savory and sweet with a nice level of heat. This particular hot sauce recipe was born out of a recent visit to Charlotte, NC. Patty and I were visiting the area and we had the most stellar Szechuan Salmon Tacos. Talk about AWESOME food. I chowed those tacos down in no time, though the whole time I kept thinking that just a touch of an Asian-style hot sauce might bring JUST the right amount of kick to it. The tacos already had the Szechuan sauce, which I do love, though I found myself wanting just a dash. You ever feel that way, hot sauce lovers? I'm sure you do. The thing is, the tacos were truly outstanding on their own and realistically didn't NEED hot sauce on them,…
Published in Hot Sauces
Make your own teriyaki sauce at home with this recipe. Our version has just the right amount of sweet, with a touch of heat added in the form of chili flakes. Perfect for stir fry, chicken wings, grilled or broiled chicken or even meatballs. I've been craving teriyaki sauce lately. As I continue to operate Chili Pepper Madness and cook with chili peppers of all types, I find myself moving all over the globe in terms of cuisine and recipe choices. The thing is, chili peppers are used worldwide, so if you're into exploring food culture, all you need to do is follow the peppers of that region. In the last few years, I've found myself more and more interested in Asian cuisine. That is a broad statement, I know. Just like "American Cuisine" has multiple influences and distinctive components, the continent of Asia is massive and one could spend…
Published in Sauces
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Mike Hultquist of Chili Pepper Madness

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Hi, Everyone! It is nice to meet you. Welcome to Chili Pepper Madness, the food blog run by Mike and Patty Hultquist, a couple of spicy food lovers. Chili Pepper Madness is a special tribute to all things chili peppers, including chili pepper recipes... LEARN MORE ABOUT US

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Jalapeno Poppers and other Stuffed Chili Peppers Cookbook