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Phil Carter says
Mike hi from NZ
I have just bottled my fermented chillies, fermented for 5 months, and now wonder what can I do with the left over pulp and juice?
Mike H. says
Hi Phil! So many things really. The leftover pulp and juice can be a versatile ingredient that you can use to add a spicy kick to your dishes. Hot sauce, marinade, dressing, stir-fry, salsa, topping... you name it!
Pat says
La. has an official State dish on their web site, it's called Shrimp Delicate. I never see this recipe listed by anyone to try. Do you make it? Could you share your thoughts? We had this meal a few years ago when traveling thru Baton Rouge at a roadside diner.
Mike Hultquist says
I have not tried, Pat, but will certainly look into it!
david dixon says
?? in the Pork chili Recipe with Roasted Hatch Chilies
what is the equivalent canned chiles to frozen roasted chiles, frozen chiles are a bit pricey for me.
thanks
Mike Hultquist says
David, really just go by weight with any recipe when using canned instead of frozen.
Royce Dillon says
Hi Sir,
Just want to thank you for putn you knowledge and experience out where people can easily get to it. Thanks to your website and amazingribs.com, I had learned enough to cook for a living. I was recently hired by a local restaurant as a cook/pitmaster. I can't thank you enough.
God bless.
Mike Hultquist says
Royce! That's awesome to hear! SUPER HAPPY to be helpful! Congrats on the new job! I'm sure you'll love. Cheers!
Michele Anderson says
Hello Mike Wondering if it would be possible to add either weights or measures to the recipe cards.
I want to make the spaghetti verde recipe but my tomatillos are much smaller than the ones you showed on you tube.
Also I have several jalepeno plants and the fruits are all different sizes.
All of your recipes look awesome and I'd hate to mess them up by not getting the ingredients balanced.
Thanks for this awesome sight and you tube channel.
Mike Hultquist says
Yes, I have been doing this more with newer recipes, and need to update many of my older ones. I appreciate the comments, Michele.
Pat Williams says
My chili pepper plant I’ve had since 1992 died. I got the seeds in Cozumel. The peppers were shaped like a habanero, were dark brown (purplish under direct sunlight), very hot and had a funky taste. I loved them. I could send a photo if I knew how to get it to you. Can you ID these peppers? Better yet tell me where I can get seeds without going back to Cozumel! Thanks for your time.
Mike Hultquist says
Pat, there are purple habaneros and chocolate habaneros that could be what you tried to grow. You can email a photo to mike@ -- the domain above.
Louise says
Hello! Love your site! Can you tell me what to drink or eat when you need to cut the chili heat in your mouth? I know a lot of people say dairy but what if you can't do dairy? And is that really the best way?
Thanks!
Mike Hultquist says
Louise, I have a page for How Do You Stop The Chili Pepper Burn here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-do-you-stop-the-chili-pepper-burn/
Keith R. Ker says
Mike, years ago (like nearly 50 years ago) I dined at a little Mexican restaurant in Broomfield, Colorado, where I had burritos covered in a green chili sauce that was the best such sauce I have ever tasted. I can only describe it as a mild green chili sauce that had a cheese base of some kind. All of the green chili sauces I have found in restaurants and grocery stores tend to be rather astringent with no hint of cheese. Can you recommend any of the green chili sauce recipes here that might the best fit for what I'm looking for.
Mike Hultquist says
Keith, I'm not sure, but it's possible it wasn't cheese, but a sauce like my Creamy Jalapeno Sauce: https://www.chilipeppermadness.com/recipes/creamy-jalapeno-sauce/. This uses oil to make it very creamy and thick. You can vary this recipe up and include tomatillo, cilantro, etc, to make it more like the one you had. Or, it's possible they mixed a melty cheese sauce like this one - https://www.chilipeppermadness.com/recipes/nacho-cheese-sauce-recipe/ - with a salsa verde, or possibly it was a salsa verde with some queso blanco mixed in. I hope this helps a little.
John ryan says
I live north east of you in canada above Oroville WA, very hot and dry in the summer. do you have a suggested list of peppers I should grow to get a good sampling of different flavors?
Mike Hultquist says
John, there are so many to try. I usually grow a mix of mild to hot so I can have a good choice, and I choose peppers you can't get from the store. I suggest looking at Italian mild/sweet peppers like cow horn or corno di toro, along with some aji types (there are many), some cayenne for medium heat, some Caribbean types like habanero or Scotch bonnet, and maybe a ghost or other superhot. Really, so many to choose from.
Garry says
Hi Mike. I am looking for a blueberry hot sauce recipe and was wondering if you have one in you library. I have found some recipes on line but they all talk about fermenting which is something i haven't attempted yet. Thank you for your time and assistance.
Mike Hultquist says
Hi, Garry. I'm sorry, I do not, but this is the second message today asking about blueberry hot sauce. You can some some of my other hot sauces that have fruit, and sub in blueberries, at least as a starting point. Sorry, wish I could help more.
Brian says
I'm curious how to estimate the SHU of a given recipe. I'm not seeking absolute numbers, but a reasonable estimated range should be attainable.
For example, say a sauce made of just Carolina Reapers and say lime juice. The Reapers will bring 1.4M-2.2M SHU to the sauce, but obviously the Lime juice changes the heat level. Assuming a 50:50 ratio, it would seem the sauce could be no more than 700K-1.1M SHU. Reasoning being you've diluted the concentration of the capsaicin, halving the ppm. Is it as simple as that? Or do other ingredients decrease the SHU more than a simple volume calculation? Is a simple volume calculation too naive?
Mike Hultquist says
Brian, I would estimate by percentage or concentration of the peppers compared to the overall amount of ingredients, similar to how you're suggesting. There's no real way to get a precise number without a lab test, but this should work for a general estimation.
Bill Selling says
Hey Mike,
Just read your corned beef seasoning article. Have you considered using it to brine your own corned beef from raw brisket? Even using store bought pickling spice, it beats corned beef in a bag. Your seasoning should make a killer one.
On another note, I just pulled my ghost and reaper plants after 3 years. Looked a little too sad. 4th year jalapenos just getting a little trim.
Mike Hultquist says
Bill, yes, you can definitely make your own corned beef or pastrami. I hope to get the recipe on the site at some point.
Lu says
good morning Mike. love, Love your recipes -- I have made several of them.We so enjoy the "burn" that comes with them. I was wondering where to find my saved recipes? No problem saving them, but can't locate where they might be. Thanks.
Mike Hultquist says
Hi, Lu. There’s a little share icon with a heart above it in the lower right corner of your screen. Click on the Share icon and then on Bookmarks.
Gerald says
I bought The Spicy Food Lovers cookbook. I like the book.
One big disappointment though. No appetizers
Mike Hultquist says
Thanks, Gerald. Glad you like it, but yeah, I wish I had room for apps! Lot on the site, though. Maybe for the next one!
Cate says
Wow it’s been a bumper chilli growing year and now have a freezer full of chillis, including bonnets, reapers, Thai, cayenne etc . Was looking for inspiration and so glad to have found this site. Thank you and very much looking forward to trying recipes. Jerk is up first
Rosalie says
I just want to say thank you so much for all of your recipes and advice.
My husband and I are big fans. We only have a balcony garden but it is a large balcony, and we grew lots of chili peppers this year. We had a great summer here in Germany (we are Americans though) and the Autumn has been warmer than normal too. It is November and we still have a few chili pepper plants growing peppers on the balcony....unheard of for here. Pickled chilies, dried chilies, frozen chilies, eaten chilies, chili oil, etc. Wonderful!
Thank you so very much for your website.
Mike Hultquist says
Thanks, Rosalie! Glad to be helpful!
Justin Flynn says
Hey Chef Mike,
You have some great classic spicy chinese recipes here, thank you so much for sharing!!
Wondering if you have a Black Pepper Chicken/Beef recipe you can share with us?
Mike Hultquist says
Thanks, Justin. I'll have to add that to my list!
Andrew Hale says
Mike!
We planted Mad Hatter peppers this year and have an enormous crop coming in. Probably close to 250 peppers. Any suggestions for this (relatively) new pepper?
Thanks! LOVE this site!
Andrew
Mike Hultquist says
Thanks, Andrew. Mad Hatter pods are great for sauces and dried as chili flakes, due to their yield and sweeter flavor. You can also chop them up fresh and add them to different recipes.
George Boncheff says
Hi Mike,
Awesome website and excellent recipes. I am going to try the Habanero Sauce tomorrow. Just wondering, can I add some tomato to the recipe. I may roast it first. I love a tomato based sauce. I wanted your advice on this before proceeding.
Mike Hultquist says
Thanks, George. Yes, you can add tomato. It's a very nice addition, and I use tomato in many of my hot sauce/sauce recipes. Enjoy.
Neil says
Hi Mike,
Great website!
I was looking for recipes and got a hit from your site. I am writing from southern Austria. My seed sources have more Hungarian, Thai, Italian type of chilis rather than Mexican. One that grows particularly well here and is relatively hot are Kusburnu (https://www.pepperworldhotshop.com/en/seeds/seed-highlights-2022/kusburnu-chilli-seeds/)
I don't know if you work with overseas seed suppliers or have some kind-of reciprocal exchange of seeds, but I purchase from https://www.reinsaat.at/index.php?id=1&L=1, but https://www.pepperworldhotshop.com/index.php?lang=1& also looks pretty good.
Neil
Mike Hultquist says
Thanks, Neil!
John Hall says
I recently bought a red chili plant and a Thai chili (labeled as ornamental) from Lowe’s, with the intention of attempting to make hot sauce (which I’ve never done before). I just harvested all of the ripe peppers from the plants, and it weighs only one and a half ounces. At this rate, I don’t think I will be able to get enough peppers to make anything before these ones start to go bad. Do you have any suggestions?
Mike Hultquist says
John, you can freeze the peppers, or mix them in with other peppers to make several recipes.
Dianne Bartek says
When you post nutritional facts about your sauce recipes, are they facts per serving or for the the whole recipe? Thank you for sharing your recipes!
Thank you,
Dianne
Mike Hultquist says
It is usually for a certain serving size, Dianne. I appreciate it.
Barbara Day says
Our dinner tonight consisted of three recipes from your site, Chicken Fajitas, Pico de Gallo Guacamole, along with various items to compliment these dishes. My husband has thanked me for this dinner about 5 times just since we left the table!
The recipess were easy to follow, and were each delicious. Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Wonderful, Barbara! Glad you enjoyed them! I love to hear it. Yay!
Johnson says
Mike,
LOVE this site! My wife and I have prepared more than a dozen recipes so far and I can only think of one of them that didn't completely knock our socks off. The Thai green curry, paprikash, Jamaican curry, kung pao, bourbon chicken, and a few others have become staples in our repertoire and I've recommended the site to a number of friends to their delight upon trying their first recipe.
Any chance you're looking at adding a chicken cacciatore recipe in the future?
Thanks and keep up the great work!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Johnson. I greatly appreciate it. I'd love to do a spicy chicken cacciatore! Great suggestion. We love that dish.
Bill says
I am curious if new plants can be grown from dried chili pepper seeds? Or, drying the seeds from fresh peppers? Thanks
Michael Hultquist - Chili Pepper Madness says
Bill, fresh seeds are best. Check out my post here: https://www.chilipeppermadness.com/cooking-with-chili-peppers/saving-chili-pepper-seeds-for-growing-later/
suzanne says
Hello Mike. Could you come up with a similar version of the try me Tiger sauce. I'm looking for a family friendly sauce and I know the grands love this stuff. They eat so many jars of the cowboy candy that I had to learn to can it. Love your tested recipes!
Michael Hultquist - Chili Pepper Madness says
I'll have to look into this one, Suzanne. Doesn't look hard to make a homemade version. The ingredients are pretty simple.
Michael Cuppy says
Good morning Mike
I have some dried peppers and I want to make some fermented hot sauce. Do I use the brine to rehydrate? Or how do I go about doing this?
Michael Hultquist - Chili Pepper Madness says
Michael, yes, you can use the brine to rehydrate. Be sure to leave enough room in the jars for some expansion.
Kirk Hoffman says
Just want to say. I am so glad to have found this site. My wife and I have been hot pepper fanatics for many years. This year we did a couple of Ghost and Scorpion pepper plants and they were incredibly productive. We have been using a couple of your recipes and this next harvest is going into a fermented hot sauce. Thanks for being here.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Kirk! I appreciate it!
Allen Tichenor says
Dear Mike,
Enjoy you recipes! Is "The Spicy Food Lovers Cookbook" available in disk or downloadable form so that I may use it on by kitchen laptop?
Thanks, and "Keep on Cookin'!"
Allen
Michael Hultquist - Chili Pepper Madness says
Hi, Allen. I believe it should be available this way through Amazon. I believe you can view it on a Kindle, or with a Kindle app on your laptop.
caren says
Hello, I have 2 questions. Where is your recipe for a Burrito? I have New Mexico chilies and I have California chilies. Now recipes say ancho and then other peppers like guajillo. I am not sure if the New Mexico and California are the same? I am printing and trying your many recipes. Caren
Michael Hultquist - Chili Pepper Madness says
Caren, I have a burrito bowl on the site and several taco recipes that you can use for making your own burrito. California chiles are dried Anaheims. New Mexican peppers are grown in that region and vary in type, though they are similar to California, though some can be hotter. Ancho and Guajillo are Mexican pods. All have some similar flavors, but are unique on their own. I would encourage experimenting with them.
Nancy Buckley Murphy says
When I saw this recipe I knew I had to try it. Even though I grow super hots. . .my love is the Poblano, Jalapeno and Cubanelle. This recipe is perfect as is, no tweaking necessary. Tasted even better after a night in the fridge.
Michael Hultquist - Chili Pepper Madness says
Thanks, Nancy! Which recipe? You've commented on the Contact Me page.
Genevieve Janse says
SEVEN HUNDRED DOLLARS on Amazon for your cookbook ? What's going on ? I took a screenshot but it won't attach.
I wanted to get one but....
thanks,
Genevieve
Michael Hultquist - Chili Pepper Madness says
Genevieve, which one? It's probably one that is out of print now. Sorry for the issue.
Carol says
I made you enchilada sauce and it is amazing. Since I taste everything while I'm cooking, very important to do this, it was quite hot tasting for me. But I wanted to use anyway. Well, after it cooked, it was quite pleasing. 🙂 Will use again!
I will be trying more recipes from you two. Thanks
Michael Hultquist - Chili Pepper Madness says
Thanks, Carol! I appreciate it! Feel free to share this review on the enchilada sauce page, too! Thanks!!! Glad you enjoyed it!
ella quarrie says
So happy found your site; making the Chicago giardiniera to start with. Like you I use to live out side of Chicago, now in Al. Can't get giardiniera. But peppers grow great down here. Can't wait until it done. Been telling everyone about your site. Found you on Pinterest. Thanks again.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Ella! I appreciate it.
Jack says
Love your site. I am an amateur pepper grower in Kansas City. I have pretty mean salsa garden I grow every year. This year I grew 14 kinds of peppers. I call it a salsa garden but it’s more of a hot sauce garden. I have made over 20 of your recipes. Mostly hot sauce. Love them all! Is that you in the video? And this weekend I am making a blueberry reaper hot sauce and a aji lemon drop hot sauce. Do you have a recipe for lemon drop that’s not fermented? Again thanks for the great inspiration. Just harvested but already planning on next year. Any new peppers I need to plant next year? Definitely going to try a few of the bubble gum types.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jack. I appreciate it. I do many other videos, most of them posted on our Youtube Channel here: https://www.youtube.com/c/ChiliPepperMadness. You can use those ajis in just about any of my hot sauce or other recipes. Just swap them in. Very versatile. Also, there are SO MANY chili pepper types out there. I usually grow a big range of heat for spice and flavor variety, depending on how I think I want to use them.
Mary L Johnson says
? - What is Mirin?, where do you get it/ any other substitute if can't find? Thank you, Mary & Stan Johnson
Michael Hultquist - Chili Pepper Madness says
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.
Anna V says
Awesome site! Looking forward to more plant-based recipes 🙂 thank you!
Randy says
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
Michael Hultquist - Chili Pepper Madness says
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.
John says
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
Michael Hultquist - Chili Pepper Madness says
Thanks so much, John. I greatly appreciate the comments!
Jade says
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
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Jade! I do appreciate the support! I'll see you around the site. Take care...
Jade says
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
Michael Hultquist - Chili Pepper Madness says
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.
Dom says
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
Michael Hultquist - Chili Pepper Madness says
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.
Walter says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Michael says
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)?
Michael Hultquist - Chili Pepper Madness says
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.
Steve says
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 ?
Michael Hultquist - Chili Pepper Madness says
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/.
Sam Walker says
Can you germinate and grow peppers from the seeds in store bought dried chilis?
Michael Hultquist - Chili Pepper Madness says
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/
Roso says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Nathan Dowell says
Hello Mike
I'm looking for your recipe for hot chill sauce that has roasted almonds
Michael Hultquist - Chili Pepper Madness says
Hello, Nathan. You may be thinking of Romesco Sauce. Check out this link: https://www.chilipeppermadness.com/recipes/romesco-sauce/
BILL M says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent, Bill! I love it. Nice additions. I hope you get a bit more warmth!
Troy says
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.
Michael Hultquist - Chili Pepper Madness says
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.
Jason J says
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!????
Michael Hultquist - Chili Pepper Madness says
Thanks, Jason!
Joe says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Joe! I appreciate it!
Susan Tracy says
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. 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks, Susan! I appreciate it!!
Duane Mispagel says
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
Michael Hultquist - Chili Pepper Madness says
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!
Don says
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
Michael Hultquist - Chili Pepper Madness says
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!
Carlos says
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.
Michael Hultquist - Chili Pepper Madness says
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!
Jenn W says
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!
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Jenn! I'm super happy you found me! Best of luck to you in Kenya, and happy cooking. =)
Andrew says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Emily Taylor says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Emily! I appreciate it!
Sarah Jane Gobey says
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
Larry says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Karen Landry says
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?
Michael Hultquist - Chili Pepper Madness says
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.
Eric says
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?!
Michael Hultquist - Chili Pepper Madness says
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.
Gavin says
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
Michael Hultquist - Chili Pepper Madness says
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/
Sarah says
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
Jay says
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.
Michael Hultquist - Chili Pepper Madness says
Thanks, Jay. I'll try to get my hands on some! Maybe I'll try growing them this year.