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? – What is Mirin?, where do you get it/ any other substitute if can’t find? Thank you, Mary & Stan Johnson
Mary, mirin is a Japanese staple, like a sweet rice wine. You can use rice wine instead with a touch of honey or sugar as a substitute.
Awesome site! Looking forward to more plant-based recipes 🙂 thank you!
Hi Mike,
I have 2 Serrano, 2 Jalapeno, and 1 Hatch Chili plant this year. They are all loaded with peppers. My question is would it be best to let them ripen to red then dry them or would you suggest doing something different with them? I have never grown Hatch Peppers, anxious for them to ripen.
Oh I also have 3 Chili De Arbol plants that I do dry for my Tomitallo Salsa. Chili De Arbol plants are non existent here so I always start them from seed in January.
Thanks Mike
Randy in Kansas
Randy, that’s a hard question for me to answer because there are so many different things you can do with them. You can ripen and dry them, or make hot sauces with them, or dehydrate and grind them into flakes or powders, or even just use them for every day cooking. I have a TON of recipes on the site for you to choose from. Let me know what you wind up doing.
Truly one of the more mind blowing web sites. History, instructions, links. Very well done, professional, educative. Thank you for all the work it obviously required to offer all of this information.
Best,
John K
Thanks so much, John. I greatly appreciate the comments!
Mike,
I had found your site yesterday and thought it had really good information and great recipes. Recently, whenever I wanted to make something with chili peppers (or such like that) I always use your site and the results are great! Good job being successful!
Your Spicy Food Loving Friend,
Jade
Thanks so much, Jade! I do appreciate the support! I’ll see you around the site. Take care…
Hello Mr.Hultquist,
I know this sounds pretty awkward but I am a teenager who LOVES spicy food!!!!!! I was wondering if you have any sauces made with the Carolina Reaper pepper? I want to use it as a sauce for the meals I make. (I know this is really weird but I already have my future planned out for me, I am 13 and already am preparing to become a chef when I’m older. I have written some books, but have not published them yet. Most are horror books.) Please reply as soon as possible and when it is most convenient for you, sir.
Thanks,
Jade
Hi, Jade. Good luck on your culinary adventures! I do have a lot of hot sauce recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/. I also have a Carolina Reaper Hot Sauce Recipe here that you can try: https://www.chilipeppermadness.com/recipes/carolina-reaper-hot-sauce/. Pure heat with this one! Let me know how it turns out for you. I’d love to hear.
Hi Mike,
Todays CHICKEN POZOLE ROJO looks like a winner for tonights dinner. Just one question though, what is a “guajillo pepper”? I have never heard of it and where I live, I’m sure I have never seen it in any of our grocery stores. Do you have a substitute
pepper that could be used?
Thanks
Dom
Hi, Dom. I have information about the Guajillo Pepper here that you can review: https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/guajillo-chili-peppers/. I hope it helps. If you can’t find guajillo, try ancho peppers or look for a guajillo chili powder. Let me know how it turns out for you.
Hi. I was wondering about a chili pepper known as Kashmiri. I noticed it’s not a part of your list. Can you tell me more about it in terms of its heat level and other characteristics? Thanks.
Walter, Kashmiri peppers are from India and extremely colorful, famous for their red color. They are often sold dried, and less than 1/2 as hot as a mid level jalapeno.
Hi Mike – I found your site recently and have really enjoyed the whole range of content – recipes, chili pepper information, advice on growing peppers etc. My starting point was the Ranchero sauce recipe and I now make that about every month and using some nearly everyday on all sorts of dishes.
I also used your reference to a vendor for purchasing dried peppers and was very impressed with the product and have used them to make my own powders and mixes with great results. Next step is to start growing once the weather warms up a bit here in the Pacific NorthWest and I plan to order some plants from another vendor you recommended for that.
One question that is not pepper related – do you know of a good vendor for purchasing high-quality cumin seeds (and potentially other such things)?
Thanks, Michael. I do appreciate it. I don’t have a specific vendor for cumin, though there are many good resources online. I should probably build a resources page for this sort of thing.
Hi Mike, I am growing peppers for the first time. Cayenne’s did great and produces a lot of peppers. I want to try N.M. chile’s, can I collect and grow seeds from the dried red chile pods ?
Steve, it’s best to grow peppers from seeds obtained from healthy, fresh peppers. You can try it with what you have, but your chances of germination are quite a bit lower. I would look for fresh. I have a page on this subject here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/saving-chili-pepper-seeds-for-growing-later/.
Can you germinate and grow peppers from the seeds in store bought dried chilis?
Hi, Sam. Seeds saved from store bought peppers aren’t likely to sprout because of the picking timing and the way they’re grown. You can try it and the seeds might sprout, but it’s unlikely. It would be best to get viable seeds and grow them, then save those seeds from your own garden grown plants. I have a page about Saving Seeds to Grow Later here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/saving-chili-pepper-seeds-for-growing-later/
Hi Mr.Michael, just found this amazing website 2 month ago, love it.
a week ago, I try to make my own hot sauce from bird’s eye chili, apple cider vinegar, garlic, and salt (Just a basic hot sauce actually). it taste great, and i love it.
So, here’s my question, after 1 week my sauce go fermenting itself, there’s bubbles and some white mold, but the smells is still good. why my sauce go fermenting itself? is that how it should be? thank you.
regards
Roso.
P.S. sorry for my poor English.
Hello, Roso. Yes, fermentation should be happening at this stage. The bubbles indicate fermentation activity. The while mold is most likely kahm yeast, which is common. It is smooth with a sour taste, and is harmless. If the mold is fuzzy or smells bad, that indicates a bad infection.
Hello Mike
I’m looking for your recipe for hot chill sauce that has roasted almonds
Hello, Nathan. You may be thinking of Romesco Sauce. Check out this link: https://www.chilipeppermadness.com/recipes/romesco-sauce/
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.
Excellent, Bill! I love it. Nice additions. I hope you get a bit more warmth!
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.
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.
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!????
Thanks, Jason!
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!
Thanks, Joe! I appreciate it!
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. 🙂
Thanks, Susan! I appreciate it!!
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
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!
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
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!
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.
Thanks, Carlos. I’ve been deleting older recipes that don’t get a lot of traffic. I do have the recipe for Goat Cheese Guacamole here (https://www.chilipeppermadness.com/chili-pepper-recipes/guacamole/goat-cheese-guacamole/), but will have to work on reposting the burger recipe. You can use it for any burger. I appreciate the comment. Sorry about that!
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!
That’s GREAT, Jenn! I’m super happy you found me! Best of luck to you in Kenya, and happy cooking. =)
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?
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.
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.
Thanks so much, Emily! I appreciate it!
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
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!
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.
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?
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.
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?!
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.
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
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/
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
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.
Thanks, Jay. I’ll try to get my hands on some! Maybe I’ll try growing them this year.