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
I couldn't help myself. I've been absolutely jonesing for some chicken wings and I had to make some. No reason to run out to the local wing joint when you can make them at home, especially when you have this freshly made jamaican jerk seasoning rub just sitting there, taunting you, begging you to use it. Come on! How am I able to resist? Alas, I am not able. But I will not chastise myself. I will, instead, enjoy the heck out of these wings.  We're going Caribbean with this recipe. It's a double whammy flavor blast, actually triple if you count the brine. I brined the chicken wings to make them extra moist on the inside. Pat them dry and give them a good rub down with your Jamaican jerk seasoning. I made a fresh homemade blend, but feel free to use your favorite brand. Then, I grilled the…
Published in Chicken Wings Recipes
Don't you love a good jerk seasoning? Jerk cooking originated in Jamaica and you'll get all those wonderful Caribbean flavors when you cook with these spices. It is traditionally used with chicken, but it works great over shrimp and other seafood. I'm not very picky in how I use it. When I want spice, I want some spice! With these flavors, it can work with any protein of your preference. Tofu, anyone? Why not? It also works on vegetables, like grilled corn on the cob. That recipe is coming soon! There are quite a lot of seasonings that go into this dry rub - fifteen, to be specific, with my personal blend. You can easily buy some from the store or your favorite online spice shop, but I like to make mine at home for a couple reasons. First, I can emphasize certain ingredients over others. Want less clove? No…
Published in Spice Blends
A recipe for rump roast rubbed with a rich, spicy chili blend, then slow cooked and served with homemade chipotle gravy. We're talking comfort food at its finest. Seriously. Chipotle Gravy! Don't forget the Cheesy Garlic Mashed Potatoes. Make this. Serve it up. Drop the mic. Boom! Done! Yes, this completes the recipe that started with our previous recipe post - Cheesy Garlic Mashed Potatoes. When you put it all together, it is food that will seep into your soul. You will settle into a bit of foodie heaven, and it will certainly satisfy your meat tooth. Rump roast is a tough cut of meat, but when it is slow cooked, it literally falls off the bone. You can shred it with a fork and it is super tender and juicy. My mother used to make roast all the time and it was by far my favorite dish she made. This…
Published in Beef
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
An all purpose chili paste recipe made with fresh chili peppers and seasonings. Use it as a condiment, sauce, spread, or for swirling into other recipes for a heat and flavor boost. Or, How to Make Chili Paste from Fresh Chili Peppers. Chili pastes ROCK. Don't they? They're pretty key in many recipes and every cuisine around the world has some version of their own chili paste that includes local chilies and ingredients. Chili pastes are wonderful because they bring the essence of the peppers into many a dish, often taming a bit of that heat and mellowing out the flavor of raw peppers. It's an all-purpose condiment, chili paste. I like to make some on the weekend so I can use it in recipes all week long. It depends on the seasonings you're using. If you want to be even MORE all-purpose, limit your seasonings and incorporate those on a…
Published in Sauces
February 15, 2016

Papaya Salsa

A recipe for sweet and spicy salsa made with fresh papaya, jalapeno, cayenne peppers and more. Sometimes all it takes for a recipe to come together is the inspiration of a single ingredient. In this case - the PAPAYA. As we were walking through the local farmers' market, all manner of fresh foods found their way into our shopping bag. Chili peppers of all sorts, avocados, potatoes, tomatoes, Brussels sprouts, and a single super ripe papaya. Such a gorgeous fruit. Papayas are mild but slightly sweet, with the consistency of a ripe mango and an almost buttery texture. They aren't quite as sweet as melon, and perfect for salsa, IMO. So! Papaya Salsa it is, my friends. Something simple and something super easy to serve up at a party or an impromtu gathering. Salsa is always a hit for parties, pretty much a no-brainer, and I should emphasize that salsa…
Published in Salsas
Italian meatballs, baby! Only these are made "Madness" style with a bit of added kick, and of course, some chili peppers to REALLY bring out the flavor. This is a party sized recipe, perfect for a game day bash or a large party appetizer. Or, serve it with pasta for the classic spaghetti and meatballs combo, or pop it onto some rolls for a sandwich. Meatballs are good for any type of dish, it seems. How wonderful for us! Over the years, in making many a meatball, I have learned a number of different ways to make the meatballs moist and not so dense. Sometimes they can get overly thick and a bit tough to eat if you don't treat them right. One way that works for me, and I've used it in this recipe, is to incorporate cooked onion and peppers. The moisture from those ingredients adds to the…
Published in Side Dishes
Get the tastes of the tropics with this cocktail recipe that incorporates a quick infusion of fresh cayenne pepper to vodka and rum, then finishes with fresh pineapple juice. Hi, All! Patty here for Thirsty Thirteenth. Have you got the Winter blues? How about if we escape to the tropics together with a tropical pineapple drink. Since it is COLD outside, we’ll heat things up with some spicy red Carolina Cayenne chili peppers, or finger peppers. If you can’t find these peppers, any cayenne will do, as long as they bring a little bit of heat. I chose the cayenne because I feel it pairs well with pineapple, but also because it is pretty darned hot, so it is quick and easy to infuse the vodka with that heat. You don’t need to let the peppers steep long in the alcohol. Just a quick shake and there you go! googletag.cmd.push(function()…
Published in Drinks
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MikeandPatty 7 2016

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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