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Some of our recent blog topics include:
Hot Sauce Maker Interview: Double D’s Sauces
We recently had the opportunity to speak with Doug Downing of Double D’s Sauces about his line of hot sauce and spicy food products, and how he went from being a homemade hot sauce maker to a commercial producer. Great guy!
Guacamole Recipe Fun
At Chili Pepper Madness, we love guacamole. No, we adore guacamole. Chalk that. We love AND adore guacamole, so much so that we’ve begun adding new sections to our sites dedicated specifically to guacamole recipes, homemade guacamole, guacamole making tips, tricks and tips for handling avocados, and more.
An Interview with Hot Sauce Maker, Steve Seabury of High River Sauces
We’ve had the recent pleasure to speak with Steve Seabury of High River Sauces about his love of hot sauce making, his hot sauce “Hellacious Hot Sauce”, as well as his love of heavy metal.
Trinidad Scorpion “Butch T” Officially Hottest Chili Pepper in the World
The Trinidad Scorpion “Butch T” has been recognized by the Guinness Book of World Records as the hottest chili pepper in the world. Here is the statement directly from the Guinness Site...
Hellacious Hot Sauce by High River Sauces – Hot Sauce Review
Heavy Metal fan? Here’s a product with serious ties to the Heavy Metal scene, a hot sauce created by Steve Seabury, author of the cookbook “Mosh Potatoes”, a collection of recipes from the biggest bands in Hard Rock and Heavy Metal. You don’t have to be a head banger to enjoy this hot sauce, though Steve might recommend it. He sent along a bottle of his newest sauce, “Hellacious Hot Sauce”, which was the featured hot sauce for the Metalliance Tour.
USDA Announcement – Pink Pork is OK at 145 Degrees
I’m not sure how my mother would have reacted to this seemingly blasphemous news, but the USDA has recently changed their cooking guidelines for pork, saying that pork, and all whole meat cuts, only need to achieve and internal temperature of 145 degrees.
Keeping Cilantro Fresh
Fresh cilantro is a must in the Madness household. The dried stuff just doesn’t cut it. I keep fresh cilantro around for a number of different dishes – fresh, homemade guacamole, tacos or burritos, even sprinkling over tilapia fillets with a bit of melted butter and lime juice. It is one of those unique, versatile herbs that lends such a delicious flavor addition to so many meals.
Chili Pepper Tagliatelle – A Homemade Pasta Recipe
Jalapeno Miss and I were having a bit of fun in the kitchen with our new pasta maker and decided to see what happens when we incorporate a healthy dose of chili powder into a basic homemade pasta recipe. The results were rather fun.
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