Chili Pepper Madness

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As I was working on a new superhot cookbook, I experimented with a number of homemade hot sauce recipes. That is the fun part of running a food blog, especially one dedicated in large part to chili peppers in general. I get to make all sorts of spicy recipes, particularly hot chili sauces. So very fun for me! When making hot sauce, it is easy to work up large batches and even different types of chili sauces at the same time because you can use a little bit here, a little bit there, save some and combine it with something else for an entirely different result. This particular chili sauce is a Caribbean style sweet chili sauce recipe that uses a combination of Bhut Jolokia chili peppers (aka Ghost Peppers) and some Scotch Bonnets, though I also included several long red cayenne peppers because I had them on hand and…
Published in Hot Sauces
September 27, 2013

Cayenne Chili Peppers

30,000 - 50,000 Scovilles. A thin chile pepper, green to red in color, about 2 to 3 inches long. The "cayenne pepper" spice you use is the dried, ground version of this pepper. Cayenne Pepper Information The cayenne chili pepper is a bright red chili ranging from 2-5 inches long and about 1/2 inch in diameter. Cayenne chilis are usually sold as a powder, as cayenne pepper. The word cayenne comes from the city of Cayenne in French Guiana. Cayenne pepper is great in soups and sauces, on pizzas, as well as over meats and seafoods. Keep it on the table in a shaker as an alternative to salt or pepper. History of the Cayenne Chili Pepper The cayenne pepper is one of the most popular peppers used in the Western hemisphere. The name of the pepper is taken from the city of Cayenne in French Guinea, from where the…
As Patty and I were walking through the local farmer's market the other day, we came upon a booth with a TON of chili peppers. Talk about heaven! I got to dust off some of my Spanish and picked up some gorgeous Long Red Cayenne peppers. We got a huge bag for a buck. Lucky! Check these out. Cayenne's have a decent level of heat and they're typically used in hot sauces. I cooked up a few, popped them into an omelet, roasted some to top a sandwich, but what can you do with so many peppers? Sauce! They were on the verge of going bad and I didn't want to waste them, so into a sauce they went. We also picked up some plump strawberries that threatened to suffer the same fate, so into the sauce they went. You might not think of strawberries for a chili pepper sauce,…
Published in Sauces
Another garden fresh salsa, this one has a nice level of heat from the spicy cayenne peppers and hot cherry pepper. It also introduces a smoky element in the form of chipotle powder, which is a very nice addition. Ingredients 2 large tomatoes, chopped 6 cayenne peppers, chopped 1 hot cherry pepper, chopped 2 tablespoons fresh cilantro, chopped 1 teaspoon roasted garlic, minced 1 tablespoon vinegar 1 tablespoon fresh lime juice 2 tablespoons chipotle powder Salt and pepper to taste Cooking Directions Add all ingredients to a food processor or blender. Process to desired consistency. Taste and adjust flavor with salt and pepper as needed. Chill and serve!
Published in Salsas
I used a number of ingredients traditional to Mexican cooking and enjoyed a fillet of salmon that was heavy on the lime, in a good way. The spiciness of the jalapeno peppers is not overwhelming at all, and I'd love to try this with hotter peppers, like the serrano or moving up the habanero. The salmon was delicious. Ingredients 2 6-ounce salmon fillets 2 tablespoons avocado oil 4 cloves garlic, sliced thin 2 jalapeno peppers, chopped Juice from 4 limes 1/2 cup chopped cilantro Salt and pepper to taste Cayenne or other chili powder as desired 1 large avocado, peeled, pitted and diced Cooking Directions Heat a pan to medium heat and add 2 tablespoons avocado oil with garlic. Cook about 4-5 minutes, or until the garlic is nicely browned. Remove garlic from heat and set aside. Return same pan to medium-high heat. Season salmon with salt, pepper and cayenne.…
Published in Salmon
Chocolate covered strawberries are great for the holidays, but also for a fun anytime dessert. We spiked our chocolate with cayenne pepper for some heat. It's such a good burn. Spicy Chocolate Covered Strawberries Recipe Ingredients 30 strawberries 14 ounces semi-sweet chocolate 3 tablespoons Crisco 6 ounces white chocolate 1 teaspoon cayenne pepper Cooking Directions Heat a small pot to low heat and add semi-sweet chocolate with 2 tablespoons Crisco. It is best to use a double-boiler for this, but if you don't have one, be sure to keep the heat low. Stir often until chocolate is melted and smooth. Sprinkle cayenne pepper into chocolate a bit at a time and mix until fully blended. Grip the stem and dip each strawberry into the chocolate and coat each side. Set the chocolate strawberries on wax paper to cool. Refrigerate to speed up the process. Heat a separate small pot to…
Published in Desserts
June 21, 2014

Basic Buffalo Wings

We like this recipe because you can marinade the wings ahead of time and set them to broil just before the guests arrive. They're better than any wing joint! Basic Buffalo Wings Recipe Ingredients 3 lbs chicken wings (about 12-20 wings, depending on the size), separated and wing tips removed if desired 5 tablespoons butter, melted 6 tablespoons hot sauce 2 tablespoons cayenne pepper flakes 1/2 teaspoon garlic, minced Salt and pepper to taste Cooking Directions Rinse wings and pat dry, then add to a large bowl or plastic bag. Create your basic buffalo sauce by combining melted butter, hot sauce, garlic, cayenne pepper flakes and salt and pepper in a separate bowl. Mix well. Marinate the chicken wings with all but a few tablespoons of the buffalo sauce. Be sure to completely coat. Cover or seal the wings and marinate about 20 minutes. Drain buffalo sauce and discard, as…
Published in Wings
Spicy White Bean Salad Salsa We needed something quick and easy that uses ingredients from our garden, which has been very generous this year. You can whip this recipe up in minutes. It serves perfectly well as a side dish, a salsa, or a dip with chips. Enjoy! Ingredients 1 15 ounce can Cannellini beans 10 ounces tomatoes, diced 1 onion, diced 2 jalapeno peppers, diced 2 cayenne peppers, diced 1 teaspoon sugar 2 teaspoons minced garlic 4 tablespoons olive oil 1 teaspoon lime juice 1 tablespoon white vinegar salt and pepper to taste (heavy on the pepper) fresh parsley, chopped to garnish Cooking Directions Rinse and drain Cannellini beans and add to large bowl Add tomatoes, onion, jalapeno peppers, cayenne peppers, sugar, garlic, salt and generous amounts of pepper and mix well In a separate bowl mix olive oil, lemon juice and vinegar and mix well Pour over spicy…
Published in Dips
These are easy. Super easy. You don't have to fuss with making your own pizza dough or homemade flatbreads when you have Naan around. While we do enjoy making our own flatbreads, sometimes you need something quick and easy so you can get on with the ten thousand other tasks in your life. I don't even want to talk about those! I'd rather focus on food. Just because you're going quick and easy doesn't mean you can't have a lot of flavor. We're going Mediterranean style with this one. A homemade pesto is simple as long as you have the ingredients on hand. If you don't have pine nuts, try toasted almonds, toasted pecans, or even sunflower seeds, though pine nuts are traditional. You're a quick blender ride to pesto awesomeness, and isn't pesto one of the best sauces out there? We think so. Then you have some lightly cooked…

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About Us

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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