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.
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/