Chili Pepper Madness

Stuffed chili peppers are amazing. There are so many chili pepper varieties in the world, and so many of them are ideal for stuffing. They're the perfect vessels for all sorts of delicious goodness, it makes my head spin. One of the most popular peppers around is the Anaheim chili pepper. The Anaheim is a mild pepper with a thick enough flesh to be slightly meaty in texture, especially when roasted. You'll find them in most grocery stores in the fresh fruit and vegetables section, along with other more popular peppers. I believe they are popular because they are so mild and can be incorporated into any number of dishes. Stuffed chili peppers are an excellent choice for these guys. Serve up one or two of these and you have yourself a full meal. For this particular recipe, we went with some Creole seasoned chicken breast, along with onion and…
Published in Stuffed Chili Peppers
September 20, 2013

Pasilla Chili Peppers

250 - 3,999 Scovilles: Pasilla or “little raisin” properly refers to the dried chilaca pepper. The chilaca, when fresh, is also known as pasilla bajio, or as the chile negro or “Mexican negro” because, while it starts off dark green, it ends up dark brown. It typically grows from 8 to 10 inches long. The pasilla pepper should not be confused with the ancho. The ancho is the dried version of the poblano pepper that growers and grocers frequently mislabel as the pasilla in the United States. The darker anchos ARE also sometimes known as chile negro - thus generating much confusion - but they are not the same as the pasilla peppers. Featuring a rich smoky taste, the pasilla often turns up in dried whole form or as a powder in Mexican salsas as well as in mole and adobo sauces. The pasilla can even create an interesting twist…
A recipe for all-purpose homemade chili sauce that is both sweet and savory, made with plenty of chili peppers, tomato, pineapple juice and tons of seasonings. Allow me a moment to extol the virtues of homemade chili sauce. YOU. ARE. AWESOME. CHILI. SAUCE! OK, done. Sort of. The thing about a good chili sauce is that it works for so many meals. It all depends on the ingredients you put into it. That is why I call this recipe an "all-purpose" sauce, because realistically, it can go into any type of dish. OK, obviously within reason. You're not going to dump this over a bowl of tapiaco pudding, but hey, to each their own. With a chili sauce like this, it can be used as a straight sauce or as a starter for something else. It's a good idea to make a large batch of it so you can have…
Published in Sauces
September 20, 2013

Anaheim Chili Peppers

A mild, medium sized chili pepper that grows to 6-10 inches, often used when green, though it can be used when red. The basic variety ripens to a dark green/reddish color, but other strains ripen to full red. They are one of the most common chilis in the United States and are used in many foods and recipes. Red varieties can be strung together and dried to make ristras. Maturity: 75-80 Days Scoville: 500-1000 The Anaheim chili pepper is named for the California city of Anaheim.
September 22, 2013

Aji Chili Peppers

1,177 - 75,000 Scovilles. Also known generally as the Peruvian hot pepper, aji is the common name primarily in South America and areas of the Caribbean for chili peppers. A few popular aji are: The aji amarillo, or “aji yellow” or “yellow chile,” also known as the aji escabeche, the most common pepper cultivated and consumed in Peru. It often grows from 3 to 5 inches long easily, though it sometimes reaches 6 to 7 inches, and its color changes to a deep orange when mature. It is usually hot, from 40,000 to 50,000 on the Scoville scale, with a pungent flavor. It often appears in dried and powdered forms, and finds its way into many traditional Peruvian dishes as well as some Bolivian dishes. The Lemon Drop, or Hot Lemon, also known in Peru as Kellu Uchu. It comes from a vine-like bush that grows about 3 feet, and…
Stuffed peppers! Did you know that we have a slight obsession with stuffed chili peppers? Considering that I wrote an entire cookbook dedicated to them, I'm sure it will come as no surprise, but it has to be said - the stuffed chili pepper is a cause for celebration. This recipe uses the sweet bell pepper. We were at the local grocery store, working our way through the produce section, and these peppers leaped into the cart. Look at the colors. The brightness, the vivid orange and yellow, the plumpness of the skins. They were begging to be stuffed. Since the holidays are arriving and we both need to hold back on the calorie intake in preparation for all the upcoming celebration eating, we opted for a lighter fare recipe this time. This recipe incorporates a simple ground turkey mixture that has been seasoned with plenty of taco seasoning. We…
Published in Stuffed Chili Peppers
September 20, 2013

Hatch Chili Peppers

1,000 - 2,500 Scovilles. Hatch chili peppers are grown and harvested in Hatch Valley, New Mexico. Located in the heart of the Rio Grande agricultural territory, Hatch, New Mexico, is often referred to as the Chili Capital of the World. Hatch chili peppers refer to the type of chilies has brought to fame, regardless of where they were actually grown. Hatch chilies are a cultivar of the common New Mexico green chili developed at the Chile Institute at New Mexico State University in the 1920s. The Hatch Chile Festival occurs annually each Labor Day weekend and draws up to 30,000 people from around the world to the tiny town of less than 2,000 residents.
500 - 700 Scovilles. Also known as the yellow hot chile and the guero chile. Approximately 5 inches long and ripen from greenish-yellow, to orange-yellow to red. The flavor ranges from mild to moderate, although some can be hot, but not compared to something more traditional like the jalapeno pepper. It is also known by name as yellow hot chili pepper and the guero chili pepper. The peppers start as a pale yellow color before maturing to a bright orange or to a fiery red about 75 days after transplanting. They are somewhat sweet to the taste and great for pickling. Santa Fe Grande is of the Capsicum annuum family, produced in the southwest. The peppers grow upright on 24" plants and have a mild pungency. The plants typically produce 20-50 chili peppers.
September 22, 2013

Cascabel Chili Peppers

1,000-3,000 Scovilles. Capsicum Annuum. The Cascabel Chile is grown in several areas of Mexico. It is small and round, 2-3 cm in diameter, and matures to a deep red. It is also called Chile Bola, meaning ball chile in Spanish. When dried, it turns to a dark brownish red, and the seeds become loose and rattle inside the chile. This is the reason for the name Cascabel, which means "little bell" or "sleigh bell" in Spanish. With a mild to moderate heat level, the Cascabel is perfect for adding a touch of heat to soups, salsas, stews and sauces.
100 - 500 Scovilles. The pimento (often spelled pimiento) is also called the cherry pepper. It measures 3-4 inches long and 2-3 inches side. Pimiento translates to "pepper" from Spanish. See the photo below. It is bright red and shaped like a heart. You might be most familiar with the pimento as the famous pepper used to stuff olives. This pepper is not overly spicy, being rather mild and sweet to the taste. You usually find pimento peppers fresh or pickled. The spice powder, paprika, is made from dried pimento peppers. When to Buy Pimentos You can normally find pimentos from late summer through early fall. Pick them when they are deep, deep red and very firm to the touch. They can be stored orpreserved like any other pepper.
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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


Jalapeno Poppers and other Stuffed Chili Peppers Cookbook