Chili Pepper Madness

Get your enchiladas ready with this homemade green enchilada sauce recipe made with fresh tomatillos, jalapenos, serranos and poblano peppers, from scratch in your own kitchen. You know what I love about a good green enchilada sauce? It's the combination of roasted tomatillos and roasted chili peppers. Tomatillos are staple Mexican ingredients and they're easy to cook with. While they look just like little green tomatoes, with a papery our layer that you must peel away, they have a different taste and are quite different from the tomatoes you're used to. You can eat tomatillos raw, but they are so good when roasted and blended up, especially with other staple Mexican ingredients, like the chili pepper and all those outstanding seasonings. Patty and I get a little excited about making homemade sauces from scratch because they taste so much more personal. You can customize a recipe to your personal preference…
Published in Sauces
A recipe for the red sauce you find in Mexican restaurants in squeeze bottles, perfect for smothering your burritos, for taco sauce, for any type of Mexican food. It's also great as a flavorful salsa. I've talked about guacamole recipes in Mexican restaurants, how there is a basic form of the recipe, yet every Mexican place does it their own way. The same is true, if not MORE so, for Salsa Roja, or Mexican Red Table Sauce. If you've been to a Mexican restaurant, you've seen it. It's the red stuff that typically comes in a large squeeze bottle, the bottle slightly condensed with moisture because it has just been removed from the refrigerator in the back, most likely freshly made that very morning. So very fresh. It is similar in consistency to a thin salsa, with a bit more processing to give it that sauce like quality that is…
Published in Sauces
January 04, 2016

Juicy Turkey Tacos

A recipe for quick and easy ground turkey tacos that are juicy, healthy, and downright satisfying. Most of you know my love for ground turkey by now. I'm in LOVE with turkey burgers (see one of my favorite turkey burger recipes) and we cook with turkey constantly. As much as we both love beef, turkey is a lower calorie option that helps to keep the weight down. So! Bring on the Turkey Tacos. I can't say enough good things about turkey tacos. They're healthy, low-calorie, inexpensive to make, super quick and easy to prepare, and flat out delicious. Seriously, you can have this recipe done in about 20 minutes or less. The only thing holding you back is how many fixings you decide to serve up. Turkey is your blank canvas protein that absorbs all the flavors you choose to bring to the plate. Choose wisely, though to be honest, it's…
Published in Tacos
A recipe for the green sauce you find in Mexican restaurants in squeeze bottles, perfect for smothering your burritos, for taco sauce, for any type of Mexican food. It's also great as a flavorful salsa. Recently I posted a Salsa Roja Recipe (Mexican Red Table Sauce), so it is only natural that I follow up with the GREEN version of that recipe. It isn't really the same as the red, but they're synonymous because you'll typically find them side by side in your local Mexican restaurant, either in large squeeze bottles or served in small bowls so you can scoop them out with a spoon to pour over your burritos, tacos, or whatever else you're ordering. The way it works for me is to have each sauce next to me while I chow on my chicken tacos. First I squeeze a bit of salsa roja onto the taco, take a…
Published in Sauces
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YesYouCAN #CollectiveBias Arroz con Pollo, Spanish for “Rice with Chicken”, is a classic Latin comfort food dish. You’ll find versions of this dish all over the world with slightly different ingredients and methods, though the bases remain the same. Rice and Chicken. It’s a classic pairing, really, two very basic ingredients that are abundant, easy to find, and popular with the masses. And honestly, they’re just SO. DARNED. GOOD. When done right, that is, and with Arroz con Pollo, regardless of which country’s style you’re going for, you’re pretty much guaranteed a satisfying meal. We’re moving in the MEXICAN direction with this recipe, going with more traditional Mexican seasonings, but we’re making it easy. Easy is good, right? Better than difficult! It isn’t a difficult dish to prepare anyway, but this particular recipe…
Published in Chicken
Patty here again with your monthly Thirsty Thirteenth. I’ve noticed a trend in my cocktails lately. They all seem to be this yellowish color with citrus fruits. I guess it’s obvious I’m excited about warm weather finally being here. Well, this time I was thinking about something else hot besides the weather. Let’s make a spicy drink. There is nothing better than a spicy margarita, especially with Cinco de Mayo just around the corner. Let’s spice it up with the awesome habanero. Oh yeah. This one is pretty easy too. We’ll just blend the habanero up with some nice fresh spring mangos. This drink can go a few ways. If you want it extra spicy, let the habanero sit in the mango puree for a few days. The flavors will meld more and it will get hotter each day. I suggest overnight. I ended up having mine sit for about…
Published in Drinks
A quick breakfast omelette recipe stuffed full with some of your favorite Mexican ingredients, including black beans, corn, jalapeno peppers, avocado, tomato, and plenty of melty cheese, then topped with crema. So, is this an omelet? Or an omelette? How the heck do you even spell this word? A quick Google search tells me BOTH spellings are correct, but I am going with "omelette" because it sounds a bit fancier. Not that these omelettes are fancy, mind you. They look phenomenal, at least they do to me! But fancy? Nah. I've made French style omelettes and they're delicious, though a bit fancier than these bad boys. These loaded Mexican omelettes are "LOADED" because the filling is literally spiling out of them. I don't think I could have wrapped them up completely if I tried. They would look like gigantic overstuffed egg burritos. Sounds sort of fun, doesn't it? Of course…
Published in Breakfasts
This is a Mexican-style feast! It doesn't have to be Cinco de Mayo to enjoy an excellent Mexican meal. Fajitas are always a favorite, especially when paired with our homemade salsa verde and chipotle crema. Don't forget extra jalapeno peppers. Jalapenos make everything better. Chicken Fajitas are an excellent choice for dinner parties. You can prepare most of the components ahead of time and then cook up the chicken when ready for dinner. We had friends over for Cinco de Mayo and put this meal together, which was a hit, but since it was so easy to prepare, we’re adding this to our list of potential party meals. Chicken Fajitas Ingredients 4 large chicken breasts 3 tablespoons olive oil 4 tablespoons chili powder (We used a spicy pepper blend) Juice from 2 limes 1 cup chicken broth 2 tablespoons dried cilantro Salt and pepper to taste 6 red jalapeno peppers,…
Published in Chicken
Anaheim peppers! When you cook with chili peppers as much as we do, you'll find yourself making a lot of stuffed peppers. I mean, a LOT of stuffed peppers. Seriously, I'm adding them all the time. See - Stuffed Chili Pepper Recipes. It's really growing. I've even written an entire cookbook dedicated to them. Plug for me! We don't just make them, though, because we're huge chili pepper lovers. Stuffed peppers are actually a convenient way to prepare a meal, and when it boils down to the basics, they're just plain fun. I mean, look at them! There are so many possibilities to choose from, ranging from the mildest bell all the way up to the superhots, which are quite a bit harder to stuff because of their size. If you want to turn your stuffed peppers into a meal, you'll need to choose an appropriately sized chili pepper.  I…
Published in Stuffed Chili Peppers
A fish tacos recipe made with white fish that has been lightly fried in seasoned beer batter, served with a crunchy habanero slaw and creamy chipotle sauce. Bring on the tacos, friends! There is ALWAYS room for tacos. What is it about fish tacos that make them so awesome? Perhaps because...THEY ARE TACOS? Quite possibly. Tacos are certainly one of life's perfections, but the fish taco is something unto itself. It is so much about the fixings. So many choices! And the fish, right? What sort of fish do you choose? How do you season it? What type of hot sauce do you pour forth? Oh my, and do we serve it grilled or blackened or fried? Help! No worries. This isn't any sort of taco crisis. I am NOT freaking out over here. I LOVE that we have so many options for fish tacos that I might just have…
Published in Tacos
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Mike Hultquist of Chili Pepper Madness

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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Jalapeno Poppers and other Stuffed Chili Peppers Cookbook