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.
Jane says
Which Gochugaru is best for roasted veggies - fine or course ground?
Thanks.
Mike Hultquist says
Either will work, Jane, for flavor. I like mine flaky and more coarsely ground.
Ian Bentley says
I've grown some chillies that are labelled 'Chenzo' and suitable for our English weather. They mature from green, to black and then red. i've both black and red fruits. Which recipes would they be suitable in?
Mike Hultquist says
Hi, Ian. Not sure if you'd seen my other replies to your "Chenzo" queries. Realistically, you can use them to swap into MANY of my recipes. They're pretty small with a good kick, so I would lean toward using them in soups, sauces, and powders. Feel free to email me directly if you have further questions. mike@chilipeppermadness
Debbie Shell says
I would like to add Thai basil, fresh grated ginger and lime juice to my hot pepper jelly. If I follow the basic hot pepper jelly recipe and add little basil and ginger and sub some of the vinegar with the lime juice, is there a risk food safety wise in tinkering with the recipe? It tastes really yummy but not sure about shelf life when canned. Thank you so much!
An avid pepper grower.
Mike H. says
Hi, Debbie. Yes, you can safely add Thai basil, fresh grated ginger, and substitute some vinegar with lime juice as long as you maintain the necessary acidity for proper canning.
Jim Gellein says
I just made your jerk spices and added it to 80/20 ground beef with a dash of mango habanero sauce. Made a cheese smash burger and served it with nothing else. Wonderful flavors and the heat crept up and leveled off perfectly. Thank you very much. I was most proud that I had everything except onion powder and allspice handy in the kitchen, haha!
Mike Hultquist says
Great! Thanks, Jim!
econjack says
Just found your site...love it!
For some recipes. I want to remove the seeds and ribs of the pepper. A quick and easy way is to cut off the cap and use an old-style ("pointy") potato peeler and insert into the open end. A quick turn or two and the core, seeds, and ribs can be removed.
Mike Hultquist says
There you go! Great tip! Thanks for sharing.
Ross Gibbons says
Hi Mike
I Live in Australia and receive your email recipes .
Which are great by the way.
I am going to make the grilled chicken wings with Alabama white sauce .
The only ingredient I cannot find is brown mustard.
Can you advise what an equivalent ingredient I could use , or does your brown mustard go by a different name in Australia.
Regards
Ross
Mike H. says
G'day, Ross! I believe that brown mustard is often known as "hot English mustard" in Australia, or simply "mustard." If you can't find it, you could substitute it with Dijon mustard for a similar tangy flavor, though Dijon is generally milder and less spicy. If you want a closer match, try using a combination of yellow mustard with a pinch of ground mustard seeds if you have them on hand. This should give you a bit of the heat and complexity the sauce has. Let me know how it goes please. Cheers!
Janice says
Hello and help. First of all I love reading your recipes and unfortunately found your site AFTER my first attempt at fermenting.
Fermenting at the moment I have 5 jars of different hot peppers. I added onion, pineapple, garlic and tomato to these jars along with the peppers. Should I have added the pineapple,onion, etc at the end of the fermenting period? If so, are these jars ruined.?
Thanks Janice
Mike Hultquist says
Hi, Janice. Glad you found me. =) You can ferment all of those ingredients, no problem. Just be sure to keep it all below the brine. You'll likely see more activity from the sugary pineapple.
Christina Grant says
Hi there! Could you make a birria seasoning recipe? Thank you!
Mike Hultquist says
That's on my list! Hopefully soon!
Debbie says
Oh WOW!!! This is the best website ever!!!! Love it!!! Thank you so much!
Mike Hultquist says
Thanks, Debbie! I hope you find many recipes you enjoy!
MARC FELKER says
I STUMBLED ON TO YOUR SIGHT ABOUT A WEEK AGO AND FOUND IT TO BE QUITE INFORMATIVE. I PLAN TO BUY YOUR BOOK BUT HOW DO YOU SUPPORT SUCH A PROFESSIONAL SIGHT, SURELY NOT BY THE $5OR $6 BUCKS,IF YOUR LUCKY, ON BOOK SALES. I HAVE AVOIDED SOCIAL MEDIA .
IS THERE AN ANNUAL SUBSCIPTION FEE,LIKE OTHER FOOD SIGHTS? IT LOOKS LIKE THERE IS ALOT TO OFFER HERE,MORE SO THAN MOST SITES
WHEN I INITIALLY SIGNED UP I STOPPED WHEN I THINK I GOT DIVERTED TO SOME OTHER PLACE. JUST WANT TO MAKE SURE I'M NOT MISSING SOMETHING
THANKS
MARC
Mike Hultquist says
Marc, there are no fees. I am supported by the ads that appear on the site. I hope you enjoy my books. Cheers.
Dale Shihinski says
I have a recipe that calls for 1/4 cup fresh cayenne peppers and I don’t have any at this time of year. What would you suggest how much dry ground cayenne should I use instead of the 1/4 cup of fresh cayennes?
Mike H. says
Hi, Dale. Converting fresh cayenne peppers to dry ground cayenne can be a bit tricky because the flavor potency can vary depending on the drying process and the age of the ground cayenne. However, you could use approximately 1 teaspoon of dry ground cayenne for every 1 fresh cayenne pepper. Do start with smaller amounts though, because ground cayenne can vary in intensity.
MaineDruid says
Last night my husband and I opened a jar of "bomba pugliese," which we hadn't tried before, and were instantly smitten. I'd like to replicate the recipe and have gotten bogged down in trying to identify the characteristic chile pepper used in the cuisine of Apulia. Turns out it's the cornetto pepper, which of course I'll never see in the produce section of a supermarket in New England. Are you familiar with this pepper, and, if so, can you recommend a good substitute?
Mike Hultquist says
Cornetto (or Corno di Toro: https://www.chilipeppermadness.com/chili-pepper-types/corno-di-toro/) peppers are quite mild and have a touch of sweetness to the flesh. You can use other larger sweet peppers to make this dish. At a minimum, a red or orange bell pepper would be a good substitution, or you can often find bags of smaller sweet peppers. If you want to add a touch of spicy heat, add in 1 Fresno or jalapeno, or just some chili flake. Enjoy!
MaineDruid says
This sauce is pretty hot. I've done more of a wander and think that the right pepper is closer to a cayenne. Thanks for the suggestions!
Andrew says
Man, I'm so happy that I have found your site!
I love cooking and I love spicy food, so this is the perfect place for me to find recipes.
Thank you very much for your work and for sharing all this information!
Best wishes,
Andrew
Mike Hultquist says
Thanks, Andrew! I hope you find many recipes you enjoy. =)
Leigh Mugford says
do you have any recipes with sardines?
Mike H. says
Not at the moment, Leigh, but that would be awesome!
Joe Braxton says
Hi Mike,
I love your blog. I have a question. I rehydrated a bunch of hot peppers, but didn’t act quickly enough to grind them, so they softened.
Should I toss them, or is it OK to dehydrate for a short while to crisp them up?
Mike Hultquist says
Joe, if they are completely dry but pliable, you can just store them and rehydrate later to use. Or, you can dehydrate them again until they become brittle, then grind.
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!
Stu says
If you Drink Vodka, try it in a "Bloody Mary" or for Infusing or Macerating Vodka. It's my favorite use for leftovers. Just strain it into a bottle after 2 or 3 days.
Joe Braxton says
Dehydrate the pulp and use it as a spice blend. Dehydrator usually comes with a screen. Spread onto that, dehydrate. Amazing and unique flavors.
Mike H. says
Thanks for the input, Joe!
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.