Chili Pepper Madness

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
Homemade hot sauce! We're going Caribbean with this recipe, bringing in flaming habanero peppers, velvety mango, vinegar, honey, allspice and more. Drizzle it over chicken, shrimp or fish. Love it. It's a way of life. Not gonna lie. I'm kind of hooked on this sauce. I JUST made it and it's half gone already. Dang. Guess I'll have to run out and buy another mango. No worries about the habanero peppers, though, because our habanero plants are producing like crazy now! BIG WIN! Throwing my hands in the air and dancing sort of win. Bragging about my garden again, my friends, so please excuse me. I can't help it. I get so happy this time of year with all the fresh produce, particularly chili peppers, popping out of the garden. Preserving will very soon be upon us, but for now, I am having ZERO problem keeping up with the pace…
Published in Hot Sauces
File this recipe under "Quick and Easy". And summerlicious. Is that a word? It should be! Summertime is ideal for light, bright foods, especially when you can sit outside and grill. Shrimp takes practically no time to cook, so you can have this meal ready is practically no time. For an even quicker meal, make the salsa ahead of time and let it sit in the fridge a couple hours. It will allow the flavors to meld together. So good on shrimp tacos. The salsa is vibrant and colorful with fresh green jalapeno peppers and diced avocado, red tomatoes, tropical mango, crisp lime juice, cilantro...I'm getting hungry again describing it. Just see below. It practically wants to leap out of the bowl and straight into my belly. Shrimp Tacos with Fresh Mango-Avocado Salsa Ingredients FOR THE SALSA 1 medium avocado, pitted and peeled 1 medium mango, peeled and cored 1…
Published in Shrimp
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 hot sauce recipe made with the tropical flavors of pineapple and mango, and the fiery heat of the fatalii chili pepper. A great combination of heat and sweet. Homemade hot sauces are great because you can customize them to you very specific tastes are needs. The Fatalii pepper is an ideal hot sauce ingredient, as it brings in a good pop of heat that has quite a bit of a bite to it. While not as hot as a habanero pepper (though pretty darned close), the Fatalii has a bit of a sting when you first bring it into your mouth. While I like the heat, I also love the sweet, so I paired a few Fatalii peppers with some fresh pineapple and fresh mango to compliment this great pepper. What you get is a tropical vibe that is big on flavor, a nice combination of both "heat" and…
Published in Hot Sauces
The Tshololo chili pepper has a similar flavor to the habanero pepper, but with less heat. Don't get me wrong - this pepper still packs a punch. While I haven't seen it measured in a laboratory setting, my guess is that it is anywhere from 80,000 to 120,000 Scoville Heat Units, possibly higher. The flavor is fruity like a habanero, and garden fresh, though with a very slight hint of bitterness. Dab a bit on your tongue and you'll experience the heat sensation immediately. The resulting hot sauce is a blend of sweet and heat. Here are some answers to the most common questions I get about this and other hot sauce recipes: How long will this sauce keep? It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph,…
Published in Hot Sauces
Patty and I both enjoy broccoli, but admittedly, I cook it more into soups or casseroles far more often than serving it by itself. There are so many other side dishes that we enjoy, but I think I'm turning a corner. I've always liked the taste of broccoli, but it can always use a bit of additional seasoning and, of course, spice. So! This recipe not only marries broccoli with one of our very favorite chili peppers, the jalapeno pepper, but also introduces a bit of chili oil to the mix, and we're roasting the broccoli to truly bring out the flavor. Yes, the key here is roasting. Roasting broccoli at a high temperature browns the outsides of both the broccoli and the jalapeno peppers and concentrates the flavor within. Quite delicious! Especially with the extra kick from the chili oil and the citrus pop from the lemon. Don't forget…
Published in Side Dishes
Time to grill up the salmon! Only this time, we're using a cedar plank to get the party started. Have you ever grilled with a cedar plank? How exactly DO you cedar plank a salmon, and why would you want to do it? Well, allow me to tell you. All you need to do is soak the cedar plank in water a couple hours, then spread the items you'd like to grill over it, set it on the grill and let the grill do all the work. No need for flipping anything. As the cedar plank heats up, the water steams out of it and bathes the salmon and vegetables, or whatever else you've decided to cook up, with the flavor of cedar. And why? Because it tastes so good! It's a bit like smoking salmon, flavorwise. I purchased a big variety pack of cedar planks of all sizes online,…
Published in Salmon
Make your own sweet (but not TOO sweet) spreadable hot pepper jam at home with this recipe that incorporates tropical pineapple and mango for just the right flavor. This is one of my favorite jam recipes. If you've never made your own jam at home, I encourage you to start. If you have a pepper garden like me that is exploding around this time of year, homemade jellies and jams are great ways to use up some of that harvest. A good pepper jam uses only the freshest peppers, and a yield of 4 cups of hot pepper jam uses about 1 cup of finely chopped hot peppers. That's a lot of peppers! This year I grew a HUGE variety of chili peppers, including a range of peppers from sweet to superhot. I have a number of peppers classified in the HOT range, though you are free to use any…
Published in Jellies
A recipe for homemade pineapple-mango "ketchup" made with spicy chili peppers, fresh fruit, tomato and seasonings. Use in place where you normally use ketchup, but it's also great as a sauce. Super easy to make. Ketchup is one of those ingredients we take for granted. It's everywhere in the U.S., isn't it? So ubiquitous you probably don't even think about having it when you have it, but when you're out, you're like, "Whoa! We need some ketchup!" I'll bet you have a bottle lanquishing in your fridge right now, hanging out on the side door, cozying right up next to the bottle of yellow mustard because if anything goes with ketchup, surely it's mustard. The thing is, ketchup is a little bit boring. It's mostly mashed and cooked down tomatoes with loads of sugar. Why can't we make our own homemade version? Why can't we add a little nuance to…
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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