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
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
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
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…
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
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 Chicken Wings Recipes
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
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About Mike and Patty Hultquist

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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