Chili Pepper Madness

Once again, I must extoll the wonderful virtues of the stuffed chili pepper. Stuffed peppers are easy to make, satisfy like no other, and allow for a nearly infinite level of creativity. Practically anything you can conceive of can be stuffed into a chili pepper and made better. You can grill your stuffed peppers or bake them, whichever you prefer. Or how about the crock pot? Today I chose poblano peppers. I had a couple of these left in the fridge, some decent sized ones, and they were begging me to stuff them. "Please please!" They were calling my name. And so was the shrimp. Cajun shrimp! When working with shrimp, Cajun is such a tasty way to go. You don't often get to mix seafood with cheese in an effective way, but this is one of them. The combination of Cajun shrimp with the mixture of Manchego and goat…
Published in Stuffed Chili Peppers
A sweet and spicy hot sauce recipe made with fiery ghost peppers, fresh mango, citrusy pineapple and more, perfect for chicken or fish. Flat out - I can't keep these around the house long enough. They never last! Hot sauces get poured onto everything. It is AWESOME to have hot sauce around as a nice finisher. Plus, you can incorporate them into recipes. How many times have I written, "Hot Sauce of your choice" in a recipe? While not all hot sauces are alike, this recipe produces an ideal level of both sweet and heat, the perfect combination. Walking through the store the other day, I found this HUGE pile of pineapples and one accidentally spilled into my cart as I was passing by, so I figurred, OK, fine, I will cook with you. And then his friend the mango came along for the ride. I didn't want them to…
Published in Hot Sauces
Here we go again. More homemade hot sauce! This one is not for Patty, though she's been enjoying hotter anad hotter chili peppers. This one is more for me, using some nice and spicy ghost peppers, aka the bhut jolokia chili pepper. Ghost Peppers top 1 Million Scoville Heat Units, which is pretty darned hot. In a good way. That is if you're like me, who likes it crazy hot sometimes. I'm including a version of this recipe in the superhot cookbook I'm working on. I've made versions of this particular hot sauce recipe with other peppers and it always turns out because of its simplicity. It is a tomato-pepper-based sauce with only 7 ingredients, pretty hard to go wrong. It works with habanero peppers, Scotch Bonnets, larger sweet peppers, Serrano peppers, jalapeno peppers, though I tend to lean toward the more Caribbean style peppers that are sweeter. It also…
Published in Hot Sauces
A recipe for Cajun jambalaya in all its glory, with shrimp, andouille sausage, chicken, and plenty of spices. If you like your jambalaya to be super meaty, with plenty of chunky chicken, seasoned and seared shrimp, spicy andouille sausage, PLUS with the flavor and heat of wonderful jalapeno and serrano peppers, then this recipe is going to make you happy. I have been ITCHING to make a jambalaya for a while now, but was sort of waiting for colder weather. There wasn't any need for that, as you can get a great jambalaya anytime of year in warm New Orleans, but it is such a stick-to-your-bones type of recipe, it feels more like fall or winter to me. The beauty of Cajun shrimp, chicken and andouille jambalaya is not only in the heat and awe-inspiring flavor, but also because it's a pretty easy to make one-pot meal. I made a…
Published in Soups, Salads & Stews
Use a pressure cooker to make quick, fall-off-the-bone tender chicken wings, then finish them up in the broiler for crispy skin. Here is the recipe. I have a THING for chicken wings. Love them. Maybe it's an addiction. There is something about them that embodies the perfect bite we're always looking for, with crispy skin, meat that pulls right away from the bone (when done right), and a flavor blast from whatever sauce you've decided to work with that day. How wonderful that chicken wings can be served with practically ANY type of sauce. Wing joints abound with mega menus dedicated specifically to chicken wings, with sometimes dozens and dozens of sauce options. Yes! For a chicken wing lover, life in this world is good. Still, making them at home is so much better than going out all the time. At home, you can give your wings some extra TLC,…
Published in Chicken Wings Recipes
Giardiniera is a wonder condiment, turning any sandwich into a burst of flavor. Here is our Chicago-style recipe with plenty of chili peppers, vegetables and seasonings. Giardiniera is something we encounter on a regular basis. Patty and I are from the Chicago area, and Chicago is well-known for its selection of beef sandwiches. If you're from Chicago or anywhere near there, you can't order a beef sandwich without giardiniera. It's a travesty. If you want funny looks shot your way, go ahead and order one and tell them to hold the giardiniera. Okay, I'm half-joking, but only half. Seriously, giardiniera is a tasty condiment you can enjoy on any number of sandwiches, and not only at the ubiquitous beef joints. I personally love it piled onto a hot dog over over a crispy toasted sub sandwich. We have a chain sandwich shop nearby and we enjoy their flatbread sandwiches. They…
Published in Hot 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
July 29, 2015

Hot Pepper Relish

This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this with any type of chili pepper. This very simple recipe for pickled pepper relish is great for any type of food you can prepare on the grill. We're talking steaks, chicken breasts, burgers, brats, even the good old hot dog. It's one of those wonder condiments that goes with so many dishes. Extra bonus - it is also a GREAT way to preserve your abundant pepper harvest. Loaded with wonderful chili peppers, a bit of onion and garlic, it packs in the flavor. Seriously, if your garden is practically exploding with chili peppers like mine does every year, consider the humble relish. The vinegar not only makes the relish delicious and somewhat sweet, it acts as a preservative, letting you keep your peppers around longer so you…
Published in Sauces
Who is grilling this weekend? With the holiday here, and summer of course, we're already grilling like crazy. Living in the Midwest means a shorter grilling season for us, so when we have it, we like to take advantage. When it comes to grilling, burgers are always at the top of the list. You already know we make a lot of turkey burgers - see our Burgers Recipes and you'll see - but how about something a little different? Turkey-Chorizo Burgers. No, not turkey made into chorizo. I mean a combination of ground turkey and spicy Mexican chorizo. You'll get a full on blast of that awesome chorizo flavor, accompanied by our favorite ground turkey and plenty of seasonings mixed in, including jalapeno peppers, of course, which I am obviously MAD for. Jalapeno Madness, baby! You can play around with the ratios of turkey to chorizo until you achieve your…
Published in Burgers
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
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Mike Hultquist of Chili Pepper Madness

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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