• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Hot Sauces » Sweet Habanero Chili Sauce

Sweet Habanero Chili Sauce

by Mike Hultquist · Feb 10, 2017 · 73 Comments

Jump to Recipe

A quick and easy spicy hot sauce recipe made with habanero peppers, garlic and honey. Ideal as a serving sauce, complimentary hot sauce, or a marinade.

Sweet Habanero Chili Sauce – Recipe

There are a number of sauces you can easily whip together in a few minutes. Are hot sauces included? YES! Well, at least this one is included. You don't need much time to get this sweet and spicy hot sauce recipe completed, about 20 minutes or so from start to finish, unless you are ME, in which case you should just add another 20% more time.

Hey, I'm a slow cook. Freely admitted.

It's easy because you only need a few ingredients, 7 total. You'll be using habanero peppers, garlic, vinegar, honey, water, salt and corn starch. The process is simple - PROCESS and SIIMMER. Quite easy.

Sweet Habanero Chili Sauce – Recipe

How to Make Habanero Hot Sauce

In a nutshell, you'll need to process the habanero peppers, garlic, vinegar, honey, water and salt in a food processor until it is nice and smooth. You CAN leave it slightly chunky, to your preference, really, though I like it a bit more processed.

Heat it up a bit, then stir in cornstarch that has been diluted in water to thicken it up. You don't want to add the cornstarch directly to the sauce mixture, as it could clump up. Simmer the whole thing and the cornstarch will slowly thicken your sauce.

If the sauce gets TOO thick, just add in a bit more water or vinegar, or even a bit of lime juice would be a nice addition. Also, I consider this a BASE sauce. Consider adding other flavors, such as herbs or seasonings, to change the overall character and flavor profile.

It is great on its own but will certainly welcome other flavors.

I'm filing this one under Hot Sauce Recipes because it IS a hot sauce, but you can use this as a simple sauce or even a marinade. As a hot sauce, drizzle it over tacos or pizza, or pretty much anything that calls for a sweet and spicy hot sauce.

How to Serve This Habanero Chili Sauce

As a sauce, I prefer serving it over white fish, grilled chicken or pork. I also like to use it as a marinade for fish. Again, the good thing about it, aside from the varsatility, is how easy it is to whip together.

Feel free to try this recipe with other peppers. Sweet Ghost Chili Sauce? YES! Bring it. I hopeyou enjoy it!

Here are answers to some of the most common questions I get on other sauces:

Frequently Asked Hot Sauce Questions

Here are answers to some of the most common questions I get on other sauces:

How long will this sauce keep?

It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. If you're concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

Where'd you get that sauce bottle?

I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack.

Can I process this hot sauce for longer storage?

Absolutely. Just be sure to use proper canning/jarring safety procedures.

What should I do with hot sauce?

Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. LOL. I hope you find it helpful!

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

I hope you find it helpful!

Sweet Habanero Chili Sauce – Recipe

Check out These Other Popular Hot Sauce Recipes:

  • Caribbean Style Mango-Habanero Hot Sauce
  • Pineapple-Mango Ghost Pepper Hot Sauce
  • The Hottest Hot Sauce I Ever Made (Carolina Reaper Hot Sauce)
  • Ghost Pepper Hot Sauce

Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.

Sweet Habanero Chili Sauce – Recipe
Print

Sweet Habanero Chili Sauce – Recipe

A quick and easy spicy hot sauce recipe made with habanero peppers, garlic and honey. Ideal as a serving sauce, complimentary hot sauce, or a marinade.
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: habanero, hot sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Calories: 19kcal
Author: Mike Hultquist
Servings: 20
Tap or hover to scale
4.77 from 17 votes
Leave a Review

Ingredients

  • 10 habanero peppers chopped
  • 4 cloves garlic chopped
  • ½ cup white vinegar
  • ¼ cup honey
  • ½ cup water
  • 1 teaspoon salt
  • 2 tablespoons corn starch

Instructions

  • To a food processor, add habanero peppers and garlic and process until finely chopped.
  • Add vinegar, honey, water and salt. Process until very smooth.
  • Pour the mixture into a large pan and bring to a quick boil. Reduce heat and simmer about 5 minutes.
  • Mix the corn starch in a separate bowl with a tablespoon of water and add to the simmering mixture. Stir.
  • Cook about 10 minutes to thicken to your preference. If it gets too thick, you can easily add a bit more water to your tastes.
  • Cool and store in glass bottles.

Notes

Perfect for a marinade or a quick sauce!
Heat Level: Hot.

Nutrition Information

Calories: 19kcal   Carbohydrates: 4g   Sodium: 117mg   Potassium: 20mg   Sugar: 3g   Vitamin A: 50IU   Vitamin C: 7.3mg   Calcium: 2mg   Iron: 0.1mg
Sweet Habanero Chili Sauce – Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Sweet Habanero Chili Sauce - Recipe

 

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Olga Starski says

    March 22, 2023 at 5:51 am

    hi Mike. can I substitute honey with sugar in this in Hot Habanero sauce recepie?

    Reply
    • Mike Hultquist says

      March 22, 2023 at 6:07 am

      Yes, you can do that, Olga. Let me know how it turns out for you. Enjoy!

      Reply
  2. Stan says

    November 15, 2022 at 9:42 pm

    4 stars
    As others have mentioned skip the corn starch. It just turns to globs of goo and doesn't incorporate into the sauce. (Yes I thoroughly mixed with water into a slurry before adding the corn starch to the sauce.) I ended up picking out the big globs but couldn't get all the small bits out.

    I suggest doubling the honey for a sweeter sauce and expect that once it cools the honey will make it plenty thick.

    Otherwise it tastes great!

    Reply
    • Mike Hultquist says

      November 15, 2022 at 9:48 pm

      Thanks, Stan. Yes, this old recipe of mine may be due for an upgrade.

      Reply
  3. Karen Fleischman says

    October 23, 2022 at 10:01 am

    5 stars
    We made this for the first time after growing our own habaneros.It is so delicious and there is no need to buy store bought hot sauce anymore.We also add 1/2 a tsp of smoked paprika that gives it a great smoky flavour.

    Reply
    • Mike Hultquist says

      October 25, 2022 at 8:47 am

      Yes! I love to hear this, Karen! So good!

      Reply
  4. Mariya says

    September 05, 2022 at 5:49 pm

    When I added the corn starch slurry (well mixed with water beforehand as the recipe stated) it immediately turned into clumpy globs in the pan that never dissolved despite simmering for a while and adding more water. I had to use a fine mesh strainer to keep out the corn starch clumps. How to avoid this in the future? Thanks! (P.S. I didn’t have enough habanero so used 3 habanero and 7 jalapeño, maybe this changed the chemistry too much?)

    Reply
    • Mike Hultquist says

      September 06, 2022 at 7:06 am

      Mariya, you can mix it with a bit of water to form a slurry next time, then add.

      Reply
  5. Ron says

    August 19, 2022 at 9:03 am

    4 stars
    For thickener have you used Xanthan Gum, etc.?

    Reply
    • Mike Hultquist says

      August 22, 2022 at 9:41 am

      I have, Ron. I prefer to thicken with extra peppers, but Xanthan gum works great for you.

      Reply
  6. Jana says

    August 13, 2022 at 11:53 am

    I LOVE spicy hot sauces but 10 habaneros seems like a lot!! It doesn’t say whether to remove the seeds from the peppers… wouldn’t leaving in the seeds potentially kill you LOL?

    Reply
    • Mike Hultquist says

      August 13, 2022 at 12:23 pm

      Jana, you can use fewer habaneros, or replace them with some milder peppers. Also, you can remove the innards if you're concerned. The heat is in the whitish pithy innards, not the seeds. Let me know how it goes for you.

      Reply
  7. Andy says

    August 07, 2022 at 8:07 am

    4 stars
    Like the taste but going to have to make it again with much less corn starch. Became more like jelly, wouldn’t come out of the bottle.

    Reply
    • Mike Hultquist says

      August 07, 2022 at 8:13 am

      Swirl in a bit of water, Andy, to loosen it up.

      Reply
      • Michael says

        September 07, 2022 at 11:56 am

        I did the same added water and came out perfect. Made another batch today but added 1 reaper. One of the best sauces I have made of yours Mike. Going to try later this week and add a few lemon drop peppers with it.

        Reply
        • Mike Hultquist says

          September 07, 2022 at 1:21 pm

          Awesome to hear, Michael! Thanks!

          Reply
  8. Shelly says

    July 04, 2022 at 9:08 am

    Can’t wait to make this.Can I use chopped garlic in processed jar?

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:35 am

      Shelly, you can use chopped garlic. Enjoy!

      Reply
  9. Krista says

    November 21, 2021 at 1:45 pm

    Has anyone ever tried this sauce on chicken wings? Thoughts??

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 21, 2021 at 1:53 pm

      I have this on wings, Krista. Delicious!

      Reply
  10. Dwayne mouton says

    November 18, 2021 at 2:18 pm

    I am going to make this this weekend but was a little concerned about the amount of cornstarch. I assume it does not leave any residual flavor? I know I could leave it out or cut the amount but I really like the idea of the thicker sauce I see in your picture. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 18, 2021 at 2:25 pm

      Dwayne, you can cut back to 1 teaspoon, or skip it. Cook it down a bit longer to thicken, though it won't get as thick. Cornstarch doesn't affect the flavor. Let me know how it goes for you.

      Reply
  11. Sandi Peterson says

    October 09, 2021 at 1:17 pm

    5 stars
    I am about to make this recipe, my habaneros are smallish and was wondering if you could tell me the ounces or cup volume after chopping? Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 10, 2021 at 8:25 am

      It's hard to say, Sandi, as sizes can vary a lot. I would try it with 1 cup chopped.

      Reply
  12. Dave says

    August 22, 2021 at 1:19 pm

    5 stars
    Great recipe and my first time making a hot sauce. I added/changed some components to my preferences including using orange blob hot peppers that I just picked, juice from 1 lime added to the vinegar, and agave syrup instead of honey. Turned out fantastic! Thanks for the recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 22, 2021 at 2:32 pm

      Awesomeness! Sounds wonderful!

      Reply
  13. KarmaInstant says

    December 18, 2020 at 7:30 pm

    5 stars
    Thx for the recipe I may have adjusted for my own use.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 19, 2020 at 8:23 am

      Sure thing, KarmaInstant! Glad you enjoyed it.

      Reply
  14. Julie Vanderwekken says

    November 11, 2020 at 8:43 am

    5 stars
    Awesome flavor! Canned 10 half-pints. Can't wait to use it. Thanks so much for your recipes, every one I've tried has been amazing. Going to pick up some pineapple today so I can make your Pineapple Habanero hot sauce using up the last of our habanero peppers from this years harvest. Already made the Mango Habanero hot sauce and it was amazing.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 11, 2020 at 8:50 am

      Wonderful! Super happy you are enjoying the recipes. I hope you enjoy the pineapple habanero hot sauce. I love that one. Thanks, Julie!

      Reply
  15. David Gilmour says

    October 03, 2020 at 6:10 am

    5 stars
    I have just made this sauce, here at home in Wales, United Kingdom. I had to substitute the Habanero chilli, due to the fact I cannot buy them in the small town I live in, so I used a bunch of red birds eye chillis instead, alomg with organic honey and apple cider vinegar. The result is really good, sweet, very hot but not unpleasantly so. My second of your cookbooks has just arrived in the mail, so I have some reading to do whilst enjoying my snacking and my new dipping sauce. Thanks for your great recipes and inspiration.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 03, 2020 at 7:29 am

      Thanks, David! I appreciate it! Glad you enjoyed it, and I hope you enjoy my books.

      Reply
  16. Lorna Wiens says

    September 15, 2020 at 10:11 am

    Can i leave out the corn starch?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 15, 2020 at 11:29 am

      Lorna, yes, you can, though it will have a thinner consistency.

      Reply
  17. Dan says

    September 10, 2020 at 5:06 am

    I add bourbon at the end. Adds an excellent flavor. This sauce goes in every stir fry and is our added heat when our salsa needs a little kick. This sauce has become an ingredient on many other homemade recipes.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 10, 2020 at 5:34 am

      Excellent! Thanks, Dan!

      Reply
  18. Chris H says

    August 25, 2020 at 7:50 am

    5 stars
    Excellent recipe, easy to perform and great tasting sauce

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 25, 2020 at 7:56 am

      Thanks, Chris! Glad you enjoyed it!!

      Reply
  19. Amy says

    May 07, 2020 at 4:00 pm

    Mike, I made this last season and my SIL loooved it! He's requested more, but I'm not growing habaneros this year. Can I use some whole habaneros that I canned last year?

    Thanks for sharing your expertise. (I love your site!)

    Amy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 08, 2020 at 2:58 pm

      Thanks, Amy. Great! Glad it was enjoyed. You can use canned habaneros. The flavor might not be exact, but there is vinegar in the recipe, so it really shouldn't affect much. Let me know how it turns out for you!

      Reply
  20. Joe H says

    November 14, 2019 at 8:57 pm

    5 stars
    Very good sauce. Thank you for the recipe.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 14, 2019 at 11:51 pm

      Thanks, Joe! Glad you enjoyed it!

      Reply
  21. tim warehime says

    November 11, 2019 at 11:58 am

    I just had to comment on this sauce. it is my favorite of all the hot sauces I have made this year. I have 14 kinds in my pantry. Had a bumper crop of peppers this year. Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 11, 2019 at 12:01 pm

      Great, Tim! I'm glad you are enjoying it! It's a good one for sure.

      Reply
  22. Mark R CROUCH says

    November 08, 2019 at 5:32 pm

    5 stars
    Very good and hot. I did 14 habaneros and a ghost pepper. super hot!! But I also added maple syrup for some sweetness along with the honey. very good.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 08, 2019 at 5:37 pm

      Perfect, Mark! I love it. A touch of maple syrup will add some interesting flavor. Nice! Glad you are enjoying it.

      Reply
  23. Vanessa says

    September 07, 2019 at 10:21 am

    Can one use another pepper for this recipe, like Scorpion or Ghost?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 07, 2019 at 10:28 am

      Vanessa, absolutely! Ghosts or scorpions would be awesome here. Nice and spicy! Let me know how it turns out for you.

      Reply
  24. Suzanne says

    July 14, 2019 at 10:08 am

    5 stars
    Knock my socks off good ! I had some fresh pineapple and I added about 1/2 a cup to my pepper mix. I will use this as a dipping sauce. Another winner !

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2019 at 6:03 am

      Excellent, Suzanne! Glad you loved it!

      Reply
    • S.Lynn says

      June 08, 2022 at 9:56 am

      5 stars
      We grew thai chilies. Used several, made a double batch and now about to can it We had winged some sauce last year but we don't remember what we did. This recipe sounded close. Can't wait to try it.

      Reply
  25. Angela says

    June 05, 2019 at 2:55 pm

    4 stars
    Nice easy recipe. Mine came out super hot! I added some sugar and I roasted the peppers in a pan before I put them in the food processor. So good.

    Reply
  26. Idan Hu says

    December 29, 2018 at 5:24 pm

    great recipe
    now hear me out i know its weird but i tried doing this recipe with strawberries and basil and it was so good

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 29, 2018 at 5:50 pm

      Very cool, Idan. I think strawberries and basil would be very interesting additions! That's what I love about hot sauce recipes. They're fun to play with.

      Reply
  27. Lorena says

    September 15, 2018 at 7:12 am

    5 stars
    Hello,
    I did the sauce today and added a twist: i added 1/2 cups of fresh mango and added a bit more extra water. It turned out great.
    It's a very simple recipe! I can't wait to put it on everything i eat:)

    Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 15, 2018 at 8:02 am

      Awesome, Lorena! I'm glad you loved it! Nice! I love the addition of the mango.

      Reply
  28. Ann Y says

    August 19, 2018 at 1:47 pm

    Do you leave the seeds and membranes or leave them out? Excited to try this!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2018 at 2:11 pm

      Ann, I usually just leave them in, but you can remove them if you'd like. Or strain the sauce afterward. Let me know how it turns out for you.

      Reply
  29. Byron Jones says

    August 05, 2018 at 12:13 pm

    If you water bath them can you just keep it in the pantry, also have you ever doubled the recipe so to cut down on time?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 05, 2018 at 1:57 pm

      Byron, yes, you can process these to properly seal and preserve them and store them in the pantry. Also, yes, I make larger batches all the time. Let me know how it turns out for you.

      Reply
  30. Shoki says

    May 02, 2018 at 1:00 pm

    5 stars
    Thank you very much for the recipe. It worked out wonderfully for me.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 02, 2018 at 2:06 pm

      Excellent, thanks!

      Reply
  31. Bryan Walker says

    March 06, 2018 at 1:12 am

    Wondering if you could add 1/2 of mango nectar instead of the 1/2 cup of water

    REPLY: Bryan, definitely worth a try! I think that would add some interesting flavor and consistency. -- Mike from Chili Pepper Madness.

    Reply
  32. Mike H. says

    November 17, 2017 at 9:52 pm

    Love the sauce, I did throw some canned peaches in to the processor with everything else, gave it a fruity note to it

    Reply
  33. Andrea Garroni says

    November 14, 2017 at 6:06 pm

    Hi Mike. Awesome recipe - thanks! One problem I encountered was that I stored the sauce in the fridge and that it congealed into a singular bottle-shaped lump. Might I have done something wrong or is this normal?

    REPLY: Andrea, it will thicken in the fridge a bit for sure, though if it is too thick there, you can thin it out a bit with extra vinegar or a bit of water. Let me know how that turns out for you. -- Mike from Chili Pepper Madness.

    Reply
  34. Scott says

    November 11, 2017 at 10:49 am

    How do you measure the ph level of a sauce?

    REPLY: Scott, you can purchase an inexpensive PH meter online. -- Mike from Chili Pepper Madness.

    Reply
  35. Reed says

    November 10, 2017 at 12:21 pm

    I can't wait to try this recipe! Two questions: 1) I Wanted to know if you ever tried adding onion to it? 2) What impact would fermentation have (besides length of time) for this sauce?

    REPLY: Reed, yes, I use onion in a lot of sauce recipes. Great addition. Also, fermentation will mellow the peppers. I often prefer fermenting peppers first with many sauces. -- Mike from Chili Pepper Madness.

    Reply
  36. lachlan kerr says

    October 13, 2017 at 3:54 am

    what kind of volume does this recipe make?

    REPLY: Lachlan, this will yield you about 1-1/2 cups or so. -- Mike from Chili Pepper Madness.

    Reply
  37. Dan McClurg says

    October 07, 2017 at 10:46 pm

    How long do you recommend the water bath canning method? 10 mins or so?

    REPLY: Dan, yes, 10 minutes is sufficient. -- Mike from Chili Pepper Madness.

    Reply
  38. Lori says

    September 28, 2017 at 5:09 pm

    We grow gold bullet, chocolate and red savina habaneros. We don't grow the orange habanero because we prefer the flavor of these. We have fresh, dehydrated and frozen peppers. We've never made hot sauce. Can we substitute our habernos for your recipes? Which would be best to use? Fresh, frozen or dehydrated?

    REPLY: Lori, absolutely, you can sub in those peppers without issue. I usually prefer to work with fresh, but you'll find great results with both frozen and dried peppers. I've made great hot sauces from both. Let me know how they turn out. -- Mike from Chili Pepper Madness.

    Reply
  39. Aggie says

    September 23, 2017 at 8:00 pm

    Do you seed the peppers?

    REPLY: Aggie, I usually don't, but you can if you'd like for a smoother sauce. -- Mike from Chili Pepper Madness.

    Reply
  40. Eva says

    February 13, 2017 at 1:14 pm

    I made the Sweet Habanero Chili Sauce today! Fantastic! Next time I may add a couple more tablespoons of honey because I just like a sweeter sauce. I can’t wait for supper, cooking pork ribs and can't wait to try a little of the sauce on it! Thanks for the recipe!

    Reply
  41. Joey Rudick says

    February 10, 2017 at 6:30 pm

    How long will this keep?

    REPLY: Joey, this should keep a few months easily in the fridge because of the vinegar.If you'd like longer storage, bottle and process with a water bath - Mike from Chili Pepper Madness.

    Reply

Primary Sidebar

#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_f1efa3-1a > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:10px;padding-bottom:10px;padding-left:15px;padding-right:15px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_f1efa3-1a{background-color:#57585b;}#kt-layout-id_f1efa3-1a > .kt-row-layout-overlay{opacity:0.30;}#kt-layout-id_f1efa3-1a ,#kt-layout-id_f1efa3-1a h1,#kt-layout-id_f1efa3-1a h3,#kt-layout-id_f1efa3-1a h3,#kt-layout-id_f1efa3-1a h4,#kt-layout-id_f1efa3-1a h5,#kt-layout-id_f1efa3-1a h6{color:#ffffff;}#kt-layout-id_f1efa3-1a a{color:#ffffff;}#kt-layout-id_f1efa3-1a a:hover{color:#ffffff;}@media all and (max-width: 1024px){#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_b4030b-13 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_b4030b-13 > .kt-inside-inner-col,.kadence-column_b4030b-13 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_b4030b-13 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_b4030b-13{position:relative;}

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

#kt-layout-id_64ff15-6c > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_64ff15-6c > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_64ff15-6c > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_64ff15-6c > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_64ff15-6c > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_64ff15-6c > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_1704f8-c7 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_1704f8-c7 > .kt-inside-inner-col,.kadence-column_1704f8-c7 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_1704f8-c7 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_1704f8-c7{position:relative;}
.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_3b7d24-dd .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_3b7d24-dd .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button{color:#ffffff;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_3b7d24-dd .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Mexican
Cajun
.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_a4972e-b9 .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_a4972e-b9 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_a4972e-b9 .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Sauces
Seasonings
#kt-layout-id_c817fe-68 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_c817fe-68 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_c817fe-68 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-left:15px;padding-right:15px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_c817fe-68{background-color:#57585b;}#kt-layout-id_c817fe-68 > .kt-row-layout-overlay{opacity:0.30;}#kt-layout-id_c817fe-68 ,#kt-layout-id_c817fe-68 h1,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h4,#kt-layout-id_c817fe-68 h5,#kt-layout-id_c817fe-68 h6{color:#ffffff;}@media all and (max-width: 1024px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_3f2e79-28 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col,.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_3f2e79-28{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"]{margin-top:0px;margin-bottom:0px;text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed mark, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

5 ESSENTIALS FOR SPICY COOKING

.wp-block-kadence-advancedheading.kt-adv-heading_499202-20, .wp-block-kadence-advancedheading.kt-adv-heading_499202-20[data-kb-block="kb-adv-heading_499202-20"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_499202-20 mark, .wp-block-kadence-advancedheading.kt-adv-heading_499202-20[data-kb-block="kb-adv-heading_499202-20"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

#kt-layout-id_020f15-6d > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_020f15-6d > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_020f15-6d > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_020f15-6d > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_020f15-6d img { margin-bottom: 0px;}
.kadence-column_e21dd5-10 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col,.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_e21dd5-10{position:relative;}
Order The Spicy Food Lovers' Cookbook by Mike Hultquist
.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441 mark, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

#kt-layout-id_ae75be-09 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_ae75be-09 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_ae75be-09 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_ae75be-09 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_ae75be-09 img { margin-bottom: 0px;}
.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
Order The Spicy Dehydrator Cookbook by Mike Hultquist
.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad mark, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

AMAZON / BARNES & NOBLE / INDIEBOUND

#kt-layout-id_886631-20 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_886631-20 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_886631-20 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}#kt-layout-id_886631-20 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac mark, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

Most Popular Recipes

  • Bang Bang Chicken Recipe
    Bang Bang Chicken
  • Mexican Birria Recipe
    Mexican Birria Recipe
  • Cajun Chicken and Sausage Gumbo Recipe
    Cajun Chicken and Sausage Gumbo Recipe
  • Jamaican Curry Chicken Recipe
    Jamaican Curry Chicken
  • Mexican Picadillo Recipe
    Mexican Picadillo Recipe
  • Homemade Blackening Seasoning Recipe
    Homemade Blackening Seasoning

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2023 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD