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.
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!