Chili Pepper Madness

  • 1
  • 2
  • 3
  • 4
September 23, 2013

Serrano Peppers

5,000 - 23,000 Scovilles. The serrano chili pepper is a smaller version of the jalapeno, similar in color, but smaller, about 1 to 2 inches long, 1/2 inch wide. They generally grow between 1 - 4 inches long and about 1/2 inch wide. They are meaty peppers and are not the best choice for drying. The serrano pepper originated in the Mexican states of Puebla and Hidalgo. They are commonly red, brown, orange, or yellow. Serrano peppers are perfect for salsas, sauces, relishes, garnishes, and more. They are usually best when roasted. History of the Serrano Pepper The Serrano pepper has a long and dignified history in Mexican cooking. It is one of the most commonly found chilies in this area of the world and is very flavorful, thus many of Mexico's most heralded dishes involve this pepper as a flavoring. Serrano peppers get their name from the fact that…
This recipe is a bit of a mashup, but that's OK. It's fun to go with what you have on hand. Patty was out with the girls so I had to cook only for myself. I seized the opportunity to make something extra spicy. I mean EXTRA spicy. No moruga scorpions or Carolina Reapers this time, though. For this dish, I've incorporated Serrano chili peppers and the spicy Moshi chili pepper. Serranos have a very nice heat level, but the Moshi brings a healthy kick. Especially when you use 6 peppers in a single dish like I did. They are a rare but productive pepper from Tanzania. If you can't get a hold of them, try extra Serranos or even Thai chili peppers. Drop me a line and I can recommend a grower for you. I also added in Sriracha for even MORE heat, but I love the flavor of…
Published in Shrimp
Meatballs! I love a good meatball. We don't often cook with ground beef, as much as we love it, because of the calories. Because of that, I'm always looking for ways to incorporate ground chicken or ground turkey into our meals. You'll notice we eat a lot of turkey burgers because of this. These chicken meatballs are ideal if you want a way to meatball it up but not overdo itt with the calories. With the Italian seasonings and awesome pesto, they pack in a great deal of flavor, and the roasted Serrano peppers bring in a nice level of heat. Patty went easy on the Serranos but I doubled up on them. Serranos are a bit hot for her tastes, but she likes a little. That just means more for me! Learn more about the Serrano chili pepper here. A pound of ground turkey will make 6 good sized…
Published in Sandwiches
October 23, 2014

Massaman Shrimp

I had to make this again. It's quick and easy to prepare and makes for a great lunch. I got the original recipe from Bon Appetit magazine, which I love. Theirs called for chicken, and while I adapted it to my own particular spicy food preferences, this is very close. And it is delicious. It's hard to go wrong with shrimp and I'm having fun learning more about Thai food. There is much to learn and I'm happy for that. Any Thai Food Chefs out there? I’d love to get your advice on different Thai foods to try. Massaman Shrimp Ingredients 1 tablespoon chili oil 2 small golden potatoes, diced 1 small yellow onion, chopped 1-2 Serrano chili peppers, chopped 1-2 Thai chili peppers, chopped 10 large pieces of shrimp, peeled and deveined Salt and pepper to taste 2 tablespoons spicy chili powder 1 tablespoon Massaman chili paste 6 ounces…
Published in Shrimp
November 25, 2014

A Knife and Fork Panini

Sometimes, don't you just want to get down and dirty with your sandwich? Sometimes you can't help it. I actually do have the ability to make a neat sandwich that doesn't threaten to teeter over from all the ingredients, but more often that not, I go overboard and put too much on, Dagwood style. It's fun! And delicious. One way to overcome this is to serve it knife-and-fork style. That way, you won't need to pick up the sandwich with your hands. I mean, you CAN do that, but you might get a bit messy, which is in itself sort of fun. This particular recipe is the result of more leftovers. I'm telling you, leftovers can really make your day if you do it right. We had the smoked, mustard rubbed ham that I made and sliced at the end of the summer. I froze a number of pounds of…
Published in Sandwiches
This is one of our very favorite salsas. We experimented with several roasted pepper combinations, and found the fusion of fresh corn (taken right from the cob), spicy serranos, suave jalapeno pepeprs, and roasted tomatillos to be absolutely perfect. Served warm, this salsa has a rich flavor that will embrace you. Ingredients 2 cups fresh corn 3 Serrano peppers,chopped 1 jalapeno pepper, chopped 5 tomatillos, roasted 2 Roma tomatoes, chopped 1 tablespoon fresh cilantro, chopped Juice from half a lemon 1 teaspoon olive oil Cooking Directions Heat a saute pan to medium heat. Add olive oil, corn and peppers. Pan roast about 8 minutes or until corn is golden. Let cool. Add to a mixing bowl cilantro, tomato and tomatillos. Mix to combine. Sprinkle with lemon juice. Refrigerate about 1 hour. Serve. NOTE: This can be reheated and served warm
Published in Salsas
October 08, 2013

Chili-Lime Vinaigrette

I enjoy this quick and easy recipe because we're often in a rush and need something quick to serve over a nicely grilled salmon or other white fish. We're big on fish here, and fish screams for a nice and spicy sauce of some kind. With this particular vinaigrette, you can pop out to the garden and snatch up a few fresh peppers and boom! 20 minutes later you have your simple but flavorful topping. I chose a variety of chili peppers for this one - the jalapeno pepper, serrano pepper, and habanero pepper. Vary it up to your particular tastes, but I like the heat and flavor of this combination. Ingredients 2 tablespoons olive oil 2 tablespoons white wine vinegar Juice from 1/2 a lime 1-2 jalapeno peppers, sliced into rings 1 serrano pepper, sliced into rings 1-2 habanero peppers, sliced into rings Dash of ground sea salt Cooking…
Published in Sauces
Gearing up for a special New Year's Eve dinner in the neighborhood. We're serving about 30 people and I'm on the cooking committee. I threw out some seafood possibilities and when I mentioned Chilean Sea Bass, all the other options were tossed. Seems it is everyone's favorite delicacy. The bad thing about Chilean Sea Bass is that it is very expensive. Why? It is in danger of being overfished, but with calls for better fishing practices, it is no longer on the "red list" of fish to avoid, though I personally still cook with it rarely. I wish I could serve it more. It is one of the most delicious fish I've ever tasted, with its buttery flakiness. You really don't need to do much in terms of seasoning. I prefer to let the natural flavor shine through. Here is a simple treatment that does just that. Ingredients 2 7-ounce…
Published in Chilean Sea Bass
Salsa doesn't have to be only served out of a bowl. As you can see, it's great as a topping for fish, chicken, or other grilled meats. Instead of sauce, go for a salsa. You'll love the change up. Ingredients 4 ears of corn, shaved 2 jalapeno peppers, diced 4 Seranno peppers, diced 3 generous sprigs fresh parsley, stems removed, chopped 2 tablespoons fresh scallions, chopped 2 teaspoons olive oil Directions In a mixing bowl, combine all ingredients and mix well Sauté in a pan over medium heat about 5 minutes with olive oil ensuring corn remains nice and crisp Serve over your favorite fish or chicken.
Published in Salsas
If you can get your hands on some pork shoulder, do it. Pork shoulder is inexpensive, but when seared and slow cooked, it becomes melt-in-your-mouth tender. It's also high on flavor because of the fat content. I like to mix mine up with a homemade barbecue sauce, but any of your favorite brands will do. Feel free to incorporate some cheese over the top, though it isn't necessary. These babies taste great all by themselves. Ingredients 2 pounds pork shoulder 2 tablespoons olive oil 2 tablespoons chile guajillo 2 tablespoon chile arbol 1 tablespoon garlic, minced 1 teaspoon cumin 12 ounces light beer 4 ounces water 2 serrano peppers, roasted and chopped (plus more for topping, if desired) 2 cups of your favorite barbecue sauce Buns for serving Cooking Directions Heat a large pan to medium high heat and add oil. Cube pork shoulder and season with 1 tablespoon chile…
Published in Pork
Page 1 of 2

MikeandPatty2

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

Jalapeno Poppers and other Stuffed Chili Peppers Cookbook

chilipeppermadness foodgawker gallery

Chili Peppers Health Benefits