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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.
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.
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.