Feel free to contact Mike or Patty with any questions, whether they be about chili peppers, food, or anything else related to our web site - mike@chilipeppermadness.com.
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If you have a product or brand that you feel is a good fit for Chili Pepper Madness, contact us anytime to discuss partnership opportunities. We would love to hear from you. Potential opportunities include:
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Brands we've worked with include:
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Chili Pepper Madness is a tribute to cooking creatively with zesty, bold food, and yes, that often includes chili peppers. Their visitors not only love chili peppers, but also other fresh, high-flavor foods and they want to know how to easily incorporate them into their meals. That is why we are here - Creative Cooking that is approachable, educational and fun.
Rick Cornacchia says
Can I double the pepper jelly recipie?
Mike Hultquist says
You sure can, Rick. I just answered your question on Facebook as well. Enjoy.
Gary says
I cannot find out how to get into my saved recipes bookmarks. I have saved a few but cannot find out how to access them.
Mike Hultquist says
Gary, if you click the little icon, you'll see a "sign in" button appear.
GJM says
I would love some recipes for pickled eggs. My hens, (and my neighbor's), get quite happy during certain times of the year. I love eggs, as they are packed with protein and nutrients, especially when they range in the garden eating bugs. But, Breakfast Tacos, scrambled eggs, and plain hard boiled eggs get tedious, (although Breakfast Taco filling can be varied and spiced up a notch, or two). I need some pickled egg recipes to keep variety in the menu, and also to use the dozens of eggs that I get.
Mike Hultquist says
I need to make this! I love pickled eggs and do make them. Hopefully in the future.
Kate Jerome says
I just made Smoked Ember hot sauce with a mix of Anaheims and Espilletes. It was the first time I've smoked my own peppers. It is the best hot sauce I've ever tasted. I have a blog and would like to mention the sauce and your website if you will give me permission.
Thanks!
Kate
Mike Hultquist says
Glad you enjoyed it, Kate. Feel free to mention it. Thanks!
Martin Brenner says
I’ve been pickling my jalapeños and then water bath them to make them shelf stable.I want to try fermenting some but am unclear on how or if I can water bath them to make them shelf stable.
Thanks,
Martin
Mike Hultquist says
Martin, I have information here: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
JAMES CARLYLE says
I have been following your work for many years—great stuff. Being a Chili Head from California It hits the spot!!
Mike Hultquist says
Awesome to hear, James!! I appreciate it!! Keep it spicy, my friend!
Gary Crush says
If I sqeeuzed the juice of Carolina reaper and pepper x into a visine eye bottle for protection, same as pepper spray but in a stream which is more accurate, how long will the juice retain its Scoville units of heat
Mike Hultquist says
That's an interesting question that I don't know how to answer! LOL. I would think it would spoil pretty quickly, within days.
Scott Lovas says
Can you provide a recipe for Jalapeno Peanut Brittle?
Mike Hultquist says
I'll add that to my list, Scott! Nice.
Mike says
Last year I made and water bath a small batch of your hot sauce, but the solid seperated from liquid. Is this normal or did I mess something up ?
Mike Hultquist says
It's fairly normal, Mike. Just give it a good shake. Brands typically use stabilizers like xanthan gum.