Chili Pepper Madness

September 28, 2016

Sambal Oelek Recipe

A recipe for homemade Sambal Oelek, the classic chili paste used for cooking, made with a variety of ground chili peppers, vinegar and salt. It is ideal for seasoning noodle dishes and enhancing the flavors of sauces. We know you all love sriracha - Homemade Sriracha, anyone? - but have you cooked with Sambal Oelek? Perhaps it is time to begin. You can purchase Sambal Oelek from the grocer and carry it home, but once you realize how simple it is to make on your own, you'll never want the store bought version again. Fresh is always best, and you can't get much fresher than this. What is Sambal Oelek? While Sriracha is distinctly Thai, Sambal Oelek is Indonesian, and it is essentially a raw chili paste that is ground. It uses very few ingredients, traditionally red chili peppers, vinegar and salt. It can be used as a base to…
Published in Sauces
Sriracha is one of the most popular hot sauces around. You can purchase it from the store, but once you realize how simple it is to make at home, you'll reconsider your options. While Sriracha is traditionally made with Thai chili peppers (hey, it's from Thailand), you can make it with red jalapeno peppers or red serrano peppers. I've also included a spicy Trinidad Moruga Scorpion for plenty of extra heat. The video also includes a dipping sauce recipe that uses Sriracha as a base. Superhot Sriracha Recipe with Trinidad Moruga Scorpion Ingredients 1 cup chopped red jalapeno peppers (or Thai peppers) 1-2 teaspoon white wine vinegar 4 large garlic cloves 1 teaspoon salt 2 teaspoons sugar 1 moruga scorpion chili pepper (if desired!) Cooking Directions Add all ingredients to a food processor and process until smooth. Strain out about 1/2 of the resulting pulp. Discard pulp. Transfer sauce to…
Published in Hot Sauces
Go and get yourself some Cubanelle chili peppers. Go ahead, I'll wait. If you haven't cooked with Cubanelle peppers, now is the time to start. I've done a number of stuffed Cubanelles - take a look in the Stuffed Chili Peppers category - and they are some of the best to cook with. They aren't too spicy, which is good for most. I personally LIKE more heat, but that is something you can easily add in. It is much more difficult to subtract the heat. They have a fairly thick wall compared to smaller peppers, so they stand up well to the cooking process, whether you are grilling, broiling, baking. The Cubanelle has you covered.  This particular recipe came about as an afternoon lunch idea on our patio. We were lounging a bit, enjoying the backyard summer weather, and our eyes turned to the grill just sitting there, practically begging…
Published in Stuffed Chili Peppers
A recipe for salmon fillets seasoned and grilled, mopped with a quick honey-sriracha sauce, served over a garden fresh salad made with cucumbers, habanero and jalapeno peppers, and a simple vinaigrette. Time to fire up those grills! Ahhh, salmon. You already know it's my favorite fish. It's grilling season so OF COURSE we're grilling these babies up. It has been super sunny this entire week, save for this morning when we woke up to a soft rain, which is GREAT for the garden. Sunny days call for long, lazy visits to the backyard where we can sit and enjoy a cocktail or two and have a quick and easy dinner. Salmon typically fits that description. It grills up quickly and it goes with so many types of flavors. It's a perfect protein, a stupendous centerpiece, a fantastic flavor... I know, I'm getting annoying. As the garden is producing like crazy…
Published in Salmon
Chicken takes on the flavors of our sticky, Asian-style barbecue sauce with this recipe. The wings are fall-off-the-bone, thanks to the low-and-slow cooking. So often, probably more than it should, I find myself in the mood for chicken wings. I'm a bit of a chicken wing snob, really. We have some good wing joints around us and I enjoy them, but I almost NEVER order chicken wings from an average restaurant. All they do is throw them in the fryer then slop them in a bowl with an uninspired wing sauce. Sorry, guys. Nuh-uh. I want a bit of TLC with my chicken wings, which is why I often make them at home. I also enjoy making them at home because no restaurant that I know ever cooks them this way - low and slow cooking. I have nothing against fried chicken wings. In fact, I LOVE them, but you don't have…
Published in Chicken Wings Recipes
These are fun! Ever want to make your own homemade Tater Tots? We've used the sweet potato as they are readily available this time of year, and isn't it fun to do something different with sweet potatoes? Maybe you can serve these for Thanksgiving this year with a bit of sweetened sauce. You can fry these but they bake up nicely. If you want them to be more crispy, leave them in the oven longer or turn on the broiler. The longer you leave them in, the crispier they will become. These are a great side dish. Cajun Sweet Potato Tots Ingredients 1 large sweet potato (should yield about 3 cups or so cooked) 1 cup shredded Romano cheese 1 teaspoon garlic powder 1 tablespoon Cajun seasonings 4 tablespoons panko bread crumbs Salt to taste Cooking Directions Preheat oven to 425 degrees. Bake the sweet potato about 45 minutes, or…
Published in Side Dishes
St. Patrick's Day is on the way, and we know you're already looking for traditional recipes to prepare for the family or for your big gathering. In the U.S., St. Patrick's Day is a traditional party day, with green beer pretty much everywhere, but it's also a traditional foodie day. We're happy for that! Both Patty and I are part Irish, so we're very familiar with many of the staples you'll find this time of year - corned beef and cabbage, beef stew, shepherd's pie, pasties. Pasties! I was introduced to pasties by my father up near Iron Mountain, Michigan. Talk about traditional! I digress... For us, Patty and I both look forward to a good old Reuben Sandwich. I'll be posting that particular recipe very soon, but if you're going to make a Reuben, you'll need to have either a good Russian dressing or Thousand Island Dressing on hand.…
Published in Sauces
July 01, 2015

Easy BBQ Sauce

This super-duper easy homemade bbq sauce is a simple way to elevate your condiments. The story goes like this --- Patty and I were in the kitchen, readying up some spicy Italian sausages for the grill. We weren't doing a recipe. It was a day off of our Madness duties, and I didn't think anyone would be interested in a couple of basic grilled Italians. I didn't have sauce prepared other than the homemade honey-beer mustard that I hope to post soon. We were just going to go with the standard ketchup and mustard, and for me, a bit of sriracha. I like my Italians with mustard and a splash of sriracha or some other hot sauce. So! Patty, as she likes to do, tosses out a challenge. "You should do a recipe with these condiments." My first thought was, "WHAT? Are you nuts?" But, being one who does not…
Published in Sauces
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
Bust out the grill for these addictive barbecued kebabs made with bacon wrapped pork, chicken, pineapple and peppers, then mopped with a quick glaze of honey and sriracha. Here is the recipe. SO HAPPY we finally got our new grill. The old one was on its last leg. The grates were still good, but the entire inner structure was falling apart, but hey, it lasted 8 years. This new one looks so pretty sitting on the patio and it likes to talk to me. It says, "Mike, let's get grilling. NOW. Hurry. What are you making tonight? Hey, Mike. Hey. HEY!" I am absolutely NOT one to ignore the call of the grill. You know what goes great on the grill? So many things! Especially KEBABS. Kebabs are fun because you get to flex your creativity in numerous ways. First, you can vary up the primary ingredients as much as…
Published in Chicken
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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