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9 October 2011

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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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.

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34 comments

  1. hey there – made the Penne Arrabbiata – twice. First shrimp, then chicken. Absolutely wonderful. Certainly a five star in my book. Have about 22lbs of 7 different hot pepper varieties and still pickin em off the plants. Regards from cool soon to be cold MN.

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, Bill! I love it. Nice additions. I hope you get a bit more warmth!

  2. Hello,
    I hope I am posting this in the correct place. Had a hard time figuring out where to post questions.
    So, my question is, I am making a serrano sauce. peppers are fermenting right now and have a couple weeks to do it. My question is, going mainly with your recipe, is there a way to tame down the spiceyness? I like spice, just not alot of it, jalepeno peppers ok, but being the serranos are a little hotter, wondering what i could do to the recipe to maybe calm down the heat a little. i like the idea of sweet heat, but just don’t want too much heat. Any input would be appreciated.

    1. Michael Hultquist - Chili Pepper Madness

      Hello, Troy. There are a few ways to tame serrano heat. First is to core out the innards of the peppers before fermenting. Most of the heat is in the inner pithy portion of the serrano. Another way is to mix them with milder peppers, such as bell peppers, which have no heat. You can ferment a batch of serranos with bell peppers and make a nice sauce from that. Another way is to add other ingredients to your sauce to dilute the serrano heat, such as onion, garlic, carrot, tomato, and more. There are many possibilities. Dairy will help to counteract the pepper heat. You probably don’t want to add a dairy to your sauce, but you can keep some milk or sour cream on hand to cut the heat. I hope this helps.

  3. I love this site, I am a chilihead and I am always looking for a new recipe to try, I have printed and made many of them. Currently looking forward to making Reaper Hot sauce and chili oil. This week I made a homemade reaper pizza, yum!🤪

  4. So happy to have found your site – what a great resource! I’m new to the world of chili peppers, and I’m loving growing and cooking with them! Thank you for such a useful site!

  5. I just wanted to tell u how amazing you & your recipes are! I’m so grateful i found your website! Thank you for all you share with us. 🙂

  6. Mike,
    Last November I retired to Sonoita AZ. Never grew anything before but love peppers and decided to try this year. While researching I ran across Chili Pepper Madness. After reading many of your articles I purchased a greenhouse and bought seeds to grow. I have started harvesting Hatch and Jalapeño peppers. I also have Pablanos and Big Jims almost ready. Ghost peppers have just started to flower. This has been great fun and very tasty. I look forward to use them in several of your recipes. I want to thank you for me and my friends that will enjoy the bounty for years to come. I have told many about your site enthusiastically.
    Thanks Again, Duane

    1. Michael Hultquist - Chili Pepper Madness

      Thanks so much, Duane. Super kind of you to comment and share this with me. I’m super happy to have helped inspire a love of chili peppers. You’ll have enjoyment for years to come!

  7. Hey Mike, I’m Don from Michigan and I just happened to run across your site while looking into the Pepper X. I have to say you and Patty have it going on to say the least. I think I’m the biggest Pepperhead (I did say Pepperhead😁) that I know. I love the flavors and the heat. My wife and I have about a 2000 square foot garden that we grow every year. Most of it is Peppers and Tomatoes for salsa. We’ve been growing the Trinidad Scorpion and the Carolina Reaper for a few years now. My Wife’s salsa is the whip and definitely not for the weak. I eat hot food just about everyday. It’s nice to know that I’m not alone in the Pepper world. Thanks for site, I will be back. You and Yours have a great day. See ya, Don

    1. Michael Hultquist - Chili Pepper Madness

      Hello, Don! It’s always great to meet a fellow pepperhead! Your garden is much bigger than mine, and I am quite jealous, though we’re still able to grow many peppers for ourselves. Glad you found us! Happy to talk peppers anytime. See you around the site!

  8. I made your Goat Cheese Guacamole burger and they were great. I never would have thought to combine goat cheese and guacamole. The problem is I saved the recipe link to my Pinterest board and now it seems to have disappeared. I can’t find it on your website either. Hopefully you re-post it.

  9. Hi! Greetings from Nairobi Kenya!

    I just found your lovely website this evening! We love hot sauce. We love Chilies. We love spicy food. And we hate cooking from a can. Also, really good southwest style, or Mexican style, or Tex/Mex style hot sauces are almost impossible to find here. I’ve spent two and a half years researching how to get decent corn chips and taco shells here. So, when my last bottle of hot sauce in the US ran out, and I ended up with a kilo of chili peppers in my kitchen (fresh ingredients are easy to find), I went looking for recipes!
    HURRAH!!!!!!! Your blog is perfect! And you even gave me a recipe for Queso Blanco – cheese is also expensive here, and hard to find, and I have yet to find a good rennet source. THANK-YOU!! Just in time for cooking for a Cinquo de Mayo party!!! Perfect!
    And by the way, the chilies are now fermenting in the pantry. Sauce ready in time for 5 Mayo also! 🙂
    Thanks!

    1. Michael Hultquist - Chili Pepper Madness

      That’s GREAT, Jenn! I’m super happy you found me! Best of luck to you in Kenya, and happy cooking. =)

  10. Hi Michael, been following your blog and Facebook page for a while now…love your site! I’ve tried a few of your recipes and they are amazing.

    I’ve only started gardening here in Scotland a few years ago, last year I had 3 varieties of chilli, this year expanding to 10 in their own dedicated polytunnel. I’ve just gotta a dehydrator and have a few questions:

    1. Can you dehydrate chillies that have been frozen?
    2. For a chilli mash, can you use chillies that have been frozen?

    1. Michael Hultquist - Chili Pepper Madness

      Great, Andrew! Thanks. To answer – YES, you can dehydrate frozen peppers. Just thaw them first. I slice them per usual, and might dry them a bit with paper towels to draw out excessive moisture. For the mash, also YES, you can ferment from frozen peppers, but you might need to use a culture starter to get the process going. It should just work normally, though. Let me know how it all turns out for you.

  11. I just wanted to say that this website is amazing. Hands down the best for any hot sauce and spicy foods. Thank you for the great work and recipes. I fully enjoy all the sauces and enjoy learning how to make them.

  12. Sarah Jane Gobey

    Hi Gavin,just found this site! Im in UK at present but from Cape Town.I have been a chilli freak for many years and imported seeds to SA.. 7 pot, CReaper,Trinidad scorpians and lots more.Grew fantastically in pots and yield high for making my amasing chilli sauce.
    Hope this helps

  13. Hey, Michael.
    I noticed your instructions for making fermented pepper mash say it can be done with dried peppers, as well as fresh. So, after a quick spin in a coffee or herb grinder, put about half what you normally would of fresh into the jars, then add enough extra brine to account for swelling? Or reconstitute first? And if so, how? I made some excellent hot sauce last year from fresh Thai peppers I fermented first using your recipes. My crop of them this year wasn’t as bountiful, so I’m hoping to make a reasonable facsimile from last year’s dehydrated ones.
    Thanks for all the tips!

    1. Michael Hultquist - Chili Pepper Madness

      Sure thing, Larry. The dried peppers will reconstitute in the brine, so just make sure you have enough brine to keep everything covered. Let me know how it turns out for you.

  14. Hi Mike. Enjoy your recipes. I went “off recipe today, and even though I only added 1/2 cup of white wine vinegar, sauce is too vinegary for my taste. What can I do to salvage it please?

    1. Michael Hultquist - Chili Pepper Madness

      Karen, the best way to reduce the vinegary flavor is to reprocess the sauce (sauce, right?) with more peppers, and/or also add in something that will reduce the vinegar flavor, such a a fruit juice. Let me know if that works for you.

  15. I have loved your website and experimenting with your recipes. Thank you! I have many questions but I’ll limit it to the most pressing: I am making your fire cider…
    1) I didn’t have horseradish (coudn’t find any) so just have ginger and turmeric. Missed the step of peeling them!
    2) Some garlic cloves I didn’t really chop up but just threw in there (peeled and cut a little, just not chopped). They turned blue-ish at some point but are now fading a bit.
    Am I ruined?!

    1. Michael Hultquist - Chili Pepper Madness

      Hi, Eric. Yikes! It is probably salvageable, though I’m not sure how the flavor will turn out for you. The skins of the ginger and turmeric are edible from what I’ve seen, but you may want to research that a bit. My biggest concern would be any chemicals on them from the store. Garlic can turn blue from interacting with lemon juice or some other source of copper (it forms copper sulfate). It is still edible that way, from what I’ve read. I think the best thing for you to do is give it a taste and see how you like it.

  16. Hi There

    Loved the info on the chili peppers!! Never knew that the variety was so large.
    I’m looking for some information about some of the exotics like the ghost and Carolina Reaper chili?
    I am trying to get hold of chili powder and finding it very difficult to get a hold of any of that in South Africa.
    Is there any way that you might be able to help?
    Regards
    Gavin

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Gavin. Yes! Such a GREAT variety of chili peppers out there. Unfortunately, I don’t have any specific resources in South Africa where you might find Reapers and other superhots. You might try ordering seeds and growing some yourself. I will keep my eyes open for resources in your area. In the meantime, I do have resource pages here: https://www.chilipeppermadness.com/resources/chili-seeds/ and here: https://www.chilipeppermadness.com/resources/chili-plants/

    2. Hi Gavin
      I have just discovered this site, lm a chilli nut. Living in UK now but grew alot of organic chilli in Cape Town to make sauces. Imported the seeds of Reaper,7 pot,trinidads etc and successfully grew them.
      Hope this helps
      Cheers
      Sarah

  17. Enjoy your recipes. I have tried quite a few. I was wondering if you could run a article with recipes for fish peppers. I made a nice hot sauce with them and was very pleased with the heat. Looking forward to all your future articles and recipes, thanks.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Jay. I’ll try to get my hands on some! Maybe I’ll try growing them this year.

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