Chili Beak Chili Oil
I recently received a jar of Chili Beak Chili Oil from Jason MccLure, co-owner at Chili Beak, and I’m happy to spread the word about this new product. There are a number of chili oils on the market, mostly mass produced fare typically devoid of true flavor. Artisanal oils like Chili Beak are such a welcomed addition to the marketplace because they bring oils that focus on flavor and ingredients. With roasted chilies, you get an excellent smokiness as well as a good portion of the sludge at the bottom of the jar.
I used the oil the first day with a large batch of lentil soup. I stirred a bit into the soup for cooking, but then drizzled a healthy portion over the top for serving, along with some grated Parmesan cheese, and it really popped. While it is high on flavor, it isn’t very spicy, though it isn’t meant to be. You can use it like you would any hot sauce – just drizzle it over your favorite foods for an extra flavor tone.
This is from Chili Beak: “We are a gourmet product and use only the finest ingredients we can find like sunflower oil over soy. We source our chiles from an amazing supplier in California that guarantees a superior chile. Even our salt (Real Salt from Utah) is top notch. This might be a most versatile daily gourmet spicy roasted chili oil out there.”
The bottle is 7 oz. It has a long shelf life of at least 6 months and doesn’t need to be refrigerated after opening unless it is not finished within 3 months.
Ingredients: Sunflower oil, chiles (chile de arbol is the primary), salt, toasted sesame oil and garlic. The use of simple high-end ingredients with an eye toward quality truly shows in the finished product.
If you’re interested in purchasing the product, and I recommend you do, here is the web site:
Use this special code and receive 25% off your entire order through Sept 28: michael25
Good luck and enjoy!
National Guacamole Day
National Guacamole Day! Three amazing words that will make your mouth water. Of course guacamole is delicious any time of year, but we’re ecstatic at Chili Pepper Madness that we have an entire day dedicated to this wonderful treat.
Most of us have tasted guacamole, and there are many variations. It is the ultimate appetizer dip, unlike any other. Recipes abound with an incredible variation of ways to prepare this delicacy but just about all guacamole recipes include a variation of some very specific ingredients. If you’re a guacamole lover, but are afraid of trying your hand at a homemade recipe, you might be tempted to run out to the store and purchase a pre-made mix, but put your fears aside. Making homemade guacamole is one of the easiest things to do with the right ingredients.
We have a great deal of information on the main site for you to help get going with your own homemade guacamole. See below!
Enjoy! And if you enjoy our posts, perhaps you’ll enjoy our cookbooks!
Posted in Appetizers, Chili Pepper News, Cooking Tips
Tagged chili pepper madness, chili pepper recipes, chili peppers, Chilipeppermadness.com, cooking tips, guacamole, guacamole recipes, National Guacamole Day, recipe
Giant Szegedi Chili Pepper
I recently received some interesting chili peppers from Jim Duffy at Refining Fire Chiles – the Giant Szegedi Chili Pepper.
The Giant Szegedi sweet pepper is originally from Hungary. It is a heart-shaped pepper that starts out whitish-yellow then ripens through orange to red when fully ripe, where it is at its sweetest. The fruit is about 4-1/2 inches long. It is a fleshy pepper with thick walls. The plants are typically very productive and hardy.
Nice and sweet and fleshy! Perfect for a stew. Speaking of…
Potato, Chorizo, Kale and Sweet Pepper Stew
- 2 large sweet bell peppers, chopped
- 6 ounces chorizo
- 1 medium onion, diced
- 2 cups chopped kale
- ½ teaspoon ground mustard
- ¼ teaspoon ground cumin
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 6 small potatoes, peeled and chopped
- 2 cups chicken stock
- Salt and pepper to taste
- Crema or sour cream for topping
- Chopped cilantro or parsely for topping
- Heat a large pot to medium heat. Add chorizo with peppers and onion. Stir and cook until the chorizo is nearly cooked though and peppers and onions have begun to soften about 5 minutes.
- Add kale and stir. Cook another 3-4 minutes to wilt the kale.
- Add ground mustard, cumin, chili powder and garlic. Stir and cook about 1 minute.
- Add chopped potatoes and stir.
- Add chicken stock and bring to a boil. Reduce heat to low and simmer about 15 minutes, or until flavors mingle, absorb, and the potatoes are cooked nicely through.
- Salt and pepper to taste.
- At this point you can mash the soup a bit for a thicker texture, or serve as-is. Serve into bowls.
- Top with crema and chopped cilantro or parsley!
Originally posted here at Chili Pepper Madness – Potato, Chorizo, Kale and Sweet Pepper Stew
NOTE: I got these sweet peppers from Jim Duffy at Superhotchiles.com, where you can purchase a great number of fresh chili peppers.
If you enjoy our recipes, check out our chili pepper cookbooks.
Sugar Rush Chili Peppers
I received these Sugar Rush peppers from Jim Duffy at Refining Fire Chiles. They are quite spicy with a fruity flavor that is not unlike the habanero, but not as hot, perhaps as hot as a Cayenne pepper. It had the perfect amount of fruitiness to compliment the tang of a Mexican stiyle green table sauce, which usually have great flavor but are quite low on the heat scale. This version adds a bit of kick to it.
Sugar Rush-(Capsicum bacattum) – This is a rare Peach colored Capsicum bacattum variety from Peru that is very sweet. The heat level approaches habanero, but does not quite achieve it. It might be the only Peach colored Aji type we have ever seen. It is similar to the Aji Amarillo but much sweeter, which is why it’s called Sugar Rush. The Sugar Rush Chili plants will grow over 5 feet tall and will need staking. Like many Aji’s they have a long season but produce many peppers into the fall.
Hot Green Table Sauce with Sugar Rush Chili Peppers
- 6 tomatillos
- 6 Sugar Rush chili peppers
- 4 cloves garlic
- ½ cup chopped cilantro
- Juice from 1 lime
- Salt to taste
- Olive oil as needed
- Preheat oven to 500 degrees, or the broil setting.
- Toss the garlic cloves in a bit of oil and salt, then wrap loosely in aluminum foil. Set into the oven and bake for a total of 20 minutes.
- Slice tomatillos and Sugar Rush chili peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up.
- Set into oven and bake for 12 minutes. Be sure not to get too close to the top heating element or the tops will burn too much.
- Remove all items from the oven and cool slightly.
- Place tomatillos, chili peppers, cilantro, and lime juice into a food processor. Process until smooth.
- Salt to taste and serve!
This recipe was originally posted at Chili Pepper Madness.
Spicy food product makers! Just a note – the 2015 Scovie Awards Submission Deadline is Sept 5, 2014. Get your products ready for the spiciest food award around.
The Scovie Awards are done annually and recognize top fiery foods products from around the world. The Scovile Awards are named for Wilbur Scoville, the man who invented the chili pepper heat scale, and was created by Dave DeWitt, founder of the National Fiery Foods and Barbecue Show.
Cooking with Fresh Aleppo Chili Peppers
I received another batch of fresh Aleppo Chili Peppers recently and incorporated them into a salmon recipe that I served up Mediterranean style. Aleppo Peppers are typically grown in Syria and are usually used in dried Aleppo seasoning form, which can be used in place of peppers like paprika or crushed red chiles, but if you can get your hands on some fresh Aleppo peppers, I believe you’ll enjoy the flavors.
They run about the same heat level as the jalapeno pepper, or just a bit hotter, at 10,000 SHU.
You can learn more about the Aleppo Pepper here.
This dish incorporates salmon, probably my favorite fish to cook with, but will work with many types. Give them a try and let me know how your fish choices turn out.
Mediterranean Salmon Wrap with Aleppo Peppers
- 2 3-ounce salmon fillets
- 10 Aleppo peppers
- 4 ounces marinated artichoke hearts
- 3 tablespoons crumbled feta cheese
- Juice from 1 lemon
- 1 teaspoon herbs de provence
- 2 flatbread wraps
- Salt to taste
- Olive oil
- Sliced tomato for serving
- Heat a large pan to medium-high heat and add a touch of olive oil.
- Add the Aleppo peppers and pan sear them, tossing often, until the skins are nicely charred but still a bit crisp.
- Remove peppers, cool, then remove stems and slice. Add to a mixing bowl.
- To the mixing bowl, add artichoke hearts, salt to taste, and juice from ½ a lemon. Toss and set aside.
- Season the salmon fillets with the herb mixture then sear in the same large pan on each side, about 4 minutes per side, or until cooked through.
- Lay out your flatbread wraps and layer each with feta cheese, Aleppo-artichoke mixture, and salmon.
- Toast in a toaster oven or in your oven at 350 about 2 minutes to crisp slightly.
- Add freshly sliced tomato, squeeze lemon juice over the top, wrap and serve!
NOTE: I got my fresh Aleppo Peppers from Jim Duffy at Superhotchiles.com, where you can purchase a great number of fresh chili peppers.
If you enjoy our recipes, check out our chili pepper cookbooks.
Paprika Kalocsa Chili Pepper
Paprika Kalocsa – (Capsicum annuum). The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety, but it is thicker, nearly 3/4 of an inch and can grow to over 6 inches in length. The heat level is considered medium compared to other chili peppers. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make sauces. The Paprika Kalocsa chili plants can grow up to 3 feet tall.
I received these peppers from chile grower, Jim Duffy of Refining Fire Chiles. If you are in the market for chile pepper plants, seeds, powders or other rare chiles, Jim is your man. Tell him Mike from Madness sent you. Here is a recipe that utilizes the Paprika Kalocsa peppers.
Mediterranean Hummus and Pepper Sandwich
For this, I used the Paprika Kalocsa-(Capsicum annuum)-The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety. But it is thicker almost 3/4 of an inch and can get over 6 inches in length. The heat level is considered medium compared to other chiles. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make a nice sauce. The Paprika Kalocsa chile plants can grow up to 3 feet tall.
Mediterranean Hummus and Pepper Sandwich
- 1 cup hummus
- 2-3 Paprika Kalocsa peppers
- 2 tablespoons chopped black olives
- 4 tablespoons crumbled feta cheese
- 2 French rolls (or pitas are great, too)
- Olive oil as needed
- Heat a large pan to medium-high heat.
- Slice the peppers in half lengthwise and remove the innards. Pan roast them in a bit of oil until the skins are charred, about 6-8 minutes or so, then flip and cook another 5-6 minutes. Remove from heat.
- Spread ½ cup hummus over the bottom of each French bread slice (or over the pita, if using pita).
- Chop the peppers and add them over the hummus.
- Top with black olives and feta cheese.
- Toast the sandwiches about 4-5 minutes, then remove.
- Drizzle with olive oil and serve!
The Great Chicago Fiery Foods Show 2015
A fiery food show is coming to the Chicago area next year. It’s time to spread the word! Jeremy Walsh, founder of Bigfat’s Hot Sauce, is the man in charge. Details are forthcoming and the show is still early in the setup process, but a date has been set as well as the location. Here is the latest information:
Stephen M. Bailey Auditorium 1340 West Washington Blvd. Chicago, IL 60607
August 8 & 9, 2015
Contact: Jeremy Walsh
Bigfat’s Hot Sauce, Inc
PO Box 480304
Niles, IL 60714
August 18, 2014
White Castle Honors St. Louis Military and Veterans with White Castle’s Veterans Appreciation Day in O’Fallon, Missouri on 8/23/14 (#WhiteCastleHonors, #SpiceItUpStLouis)
White Castle invites its St. Louis Military and Veterans to join us for a free meal, and a unique opportunity to Spice Up their lunch. Special guest, Scott Roberts of ScottRobertsWeb.com, will be present with a handpicked selection of distinctive sauces.
St. Louis, MO, August 23, 2014: From 11am – 2pm, August 23rd the O’Fallon, Missouri White Castle (2212 State Highway K, O’Fallon, MO) will be hosting a very special Veterans Appreciation Day to honor St. Louis’ military and veterans with a free meal. As a humble gesture of appreciation, White Castle will be presenting $10 gift cards* to the men and women who have protected our freedom through their military service. All inactive and active duty members of our military are invited to accept our thanks for their invaluable service to our country
Esteemed food blogger, Scott Roberts of ScottRobertsWeb.com, will be on site with his favorite sauce selections made by some of the most unique artisan hot sauce makers, daring attending current military, veterans and fellow St. Louis Cravers to “Spice It Up” and dress their favorite chicks and sliders with the ultimate selection of hot sauces and BBQ sauces.
White Castle and Scott Roberts feel strongly about the mission of the Wounded Warrior Project and have partnered to both raise awareness of the program’s benefits as well as to directly support the St. Louis chapter with a $2500 donation to help fund local St. Louis Wounded Warrior Project programs and veterans.
We look forward to the opportunity to thank our local heroes and Craver Community.
See you Saturday!
*Gift Cards are limited to the first 500 members.
August 12, 2014
NYC Hot Sauce Expo – Presents The Hot Sauce Hall of Fame
Steve Seabury owner of High River Sauces and the organizer of the NYC Hot Sauce Expo will present to the world the official Hot Sauce Hall of Fame Foundation. The Hot Sauce Hall of Fame will induct 5 people in its inaugural year and each of the following years they will induct 3 all of which have been very instrumental in the fiery foods industry. Each year the NYC Hot Sauce Expo will present and host the induction ceremony to enshrine the legends of the industry to this greatest of honors.
The Hot Sauce Hall of Fame enshrinement ceremony will be held on Saturday April 25th on the main stage after the Screaming Mi Mi Awards show. Inductees will receive a distinctive red jacket, an achievement trophy and will be featured on exhibit at the Hot Sauce Hall of Fame Library each year at NYC Hot Sauce Expo.
This year the 3rd Annual NYC Hot Sauce Expo will take place on April 25th and April 26th 2015.
The first group on the inaugural ballot are some of the biggest and brightest names in the industry.
- Blair Lazar – Owner Blair’s Sauces and Snacks also came out with one of the if not the first extract hot sauce. Took the collector sauce/limited edition sauce to new heights. Also took extreme heat to the limit with some of the hottest sauces ever.
- Chip Hearn – One of the original hot sauce websites, as well as one of the first, and one of the largest national zesty distributors, Peppers.com. Inventor of the Bloody Mary Smorgasbord in 1978. Originated the “risqué” hot sauce genre at the 1989 National Fiery Foods Show.
- David Ashley – Owner Ashley Foods. Another one of the first users of extract sauces in the early 90′s. Was one of the first to collaborate with and have celebrity driven sauces.
- Dave DeWitt – “The Pope of Peppers” – Author and maybe the original “Chilehead” Started the Fiery Foods Show 26 years ago and set the standard for The Big Hot Sauce Show.
- Dave Hirschkop - Owner Dave’s Gourmet and creator of Dave’s Insanity one of the, if not the 1st extract hot sauce. Was one of the first to create “limited edition sauces” and was instrumental in the collector hot sauce craze.
- Dave Lutz – Founder of Hot Shots Inc. one of the original hot sauce distributors and still operating for almost 20 years.
- Edmund McIlhenny – Created Tabasco in the 1860′s and is the best-selling hot sauce ever.
- Jim Campbell – Was one of the first pepper growers who supplied hot sauce companies their peppers from their early starts. Was very instrumental for the early success of some of the leading hot sauce makers like Blairs, CaJohns and Dave’s Insanity.
- John Hard – Owner of CaJohns Hot Sauce. The God Father of the hot sauce industry. Started in 1996 and has garnered over 200 regional, national and international awards.
- Marie Sharp – Owner Marie Sharp’s Fine Foods Ltd. – Started making sauce in the early 80′s and actually was the creator of Melinda’s Sauces. Her sauce is the quintessential Central American hot sauce with amazing flavor and great heat!
To be eligible for the nominating or voting process, a person must operate within the fiery foods industry for a minimum of 3 years. These people will be known as the Selection Committee which will consist of hot sauce companies, retailers, distributors, exporters, chile pepper growers, media and restaurateurs who specialize if spicy foods and hot sauce. The Selection Committee will be polled by email from the Hall of Fame’s Senators Board in which the board will eventually narrow the Selection Committee’s ballot to a list to 10.
After the nomination process The Selection Committee will then receive the final ballot from the Senators Board. To be elected, a finalist must receive the top 3 votes from the Selection Committee. If a person has been nominated 3 separate times by the committee and does not get inducted their name will be removed from future elections for a waiting period of 5 years.
For More Information Please Contact Steve Seabury: firstname.lastname@example.org
Info on the NYC Hot Sauce Expo: www.NYCHotSauceExpo.com