Chili Pepper Madness

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 that particular day. In the mood for more garlic? Toss in a couple more cloves. I usually do! Want some extra heat? How about a couple…
Published in Sauces
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
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 version recently for a gathering and let it sit covered on the stove while everyone else scrambled with…
Published in Soups, Salads & Stews
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
September 23, 2013

Serrano Peppers

5,000 - 23,000 Scovilles. The serrano chili pepper is a smaller version of the jalapeno pepper, similar in color, but smaller, about 1 to 4 inches long on average and 1/2 inch wide. They generally grow between 1 - 4 inches long and about 1/2 inch wide though they have been known to grow longer. 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, though you are likely to find them in their more common green color, much like a jalapeno pepper. Serrano peppers are perfect for salsas, sauces, relishes, garnishes, and more. They are usually best when roasted. I personally love serrano peppers for their delicious spicy kick. Where a jalapeno has a nice bite to it, the serrano steps it up a nice level, and…
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
The pork shoulder in my refrigerator was calling my name! And so were all of the brand new spices I just picked up recently, so nice and fresh - ancho powder (I do love thee!), smoked paprika, cayenne, Mexican oregano. Not to mention the loads of chili peppers begging to be cooked into something delicious. What else to do but make a homemade chili? I am not a chili purist who demands that chili either have beans or no beans. No beans about it! I like it both ways. In fact, I like chili pretty much any way, from red to green to anything in between. This particular recipe skips the beans and goes the green route, though since I used so many seasonings here, it turned out more red than green. It truly is a riff off of a green chili recipe, or chili verde, starting with roasted tomatillos…
Published in Chili
Patty and I are still enjoying the crab we caught in the Chesapeake Bay with this recipe for sweet peppers stuffed with succulent crab meat, goat cheese and Parmesan, then baked to perfection. So glad we caught so much crab! Our Stuffed Chili Pepper Recipes collection is growing on the web site. I love it. I just can't get enough of them. I probably mention every single time I post a stuffed pepper recipe how PERFECT chili peppers are for stuffing. They're the ideal vessels because you can so easily slice off the top or down the center, scoop out the insides, and stuff them with all manner of deliciousness. I just happened to find these gorgeous little sweet peppers at the grocery store down the road and they leapt straight off the cart and into my basket. I swear, they must have heard of all the crab meat we…
Published in Stuffed Chili Peppers
June 26, 2015

Massaman Chicken

Not long ago I prepared a Thai dish called Massaman Shrimp and since then have made it a few times. OK, maybe a few dozen times. It is one of those dishes that cooks up quickly but majorly delivers in the flavor department. But as with all recipes, it is up for interpretation. And alteration. This version isn't a huge departure from the original. We have seasoned and seared chicken instead of shrimp, dropped the potatoes, played with the ratios a bit, but you still get that excellent flavor. I've also made this with homemade harissa instead of the Thai chili paste, though you can certainly use Thai chili paste, which is more traditional. This is why it is convenient to have not only a lot of seasonings in your pantry, but some form of a chili paste in your fridge. I can make a big batch of harissa or Thai…
Published in Chicken
OK, so now Patty and I have a new favorite recipe in the house. Oh yes! Pork Burgers with Grilled Pineapple. As Patty and I were wandering through the grocery store - OK, I am the one who wanders, Patty not so much, much to her chagrin - a package of ground pork accidentally spilled into our shopping cart. What is a guy to do? I originally thought of meatballs, as pork makes for some outstanding meatballs, but since it is grilling season, I really wanted to get the grill fired up. What better than burgers? Pork burgers! I'd never actually made pork burgers before. I figured they would be good, but neither of us realized they would wind up going into our favorite recipes list. See Mike's Favorites and Patty's Favorites. Lucky for me we had some pineapple on hand, as well as some homemade mustard. You can, of…
Published in Burgers
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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