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.
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.