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.
GJM says
I would love some recipes for pickled eggs. My hens, (and my neighbor's), get quite happy during certain times of the year. I love eggs, as they are packed with protein and nutrients, especially when they range in the garden eating bugs. But, Breakfast Tacos, scrambled eggs, and plain hard boiled eggs get tedious, (although Breakfast Taco filling can be varied and spiced up a notch, or two). I need some pickled egg recipes to keep variety in the menu, and also to use the dozens of eggs that I get.
Mike Hultquist says
I need to make this! I love pickled eggs and do make them. Hopefully in the future.
Kate Jerome says
I just made Smoked Ember hot sauce with a mix of Anaheims and Espilletes. It was the first time I've smoked my own peppers. It is the best hot sauce I've ever tasted. I have a blog and would like to mention the sauce and your website if you will give me permission.
Thanks!
Kate
Mike Hultquist says
Glad you enjoyed it, Kate. Feel free to mention it. Thanks!
Martin Brenner says
I’ve been pickling my jalapeños and then water bath them to make them shelf stable.I want to try fermenting some but am unclear on how or if I can water bath them to make them shelf stable.
Thanks,
Martin
Mike Hultquist says
Martin, I have information here: https://www.chilipeppermadness.com/preserving-chili-peppers/canning-or-jarring-chili-peppers/
JAMES CARLYLE says
I have been following your work for many years—great stuff. Being a Chili Head from California It hits the spot!!
Mike Hultquist says
Awesome to hear, James!! I appreciate it!! Keep it spicy, my friend!
Gary Crush says
If I sqeeuzed the juice of Carolina reaper and pepper x into a visine eye bottle for protection, same as pepper spray but in a stream which is more accurate, how long will the juice retain its Scoville units of heat
Mike Hultquist says
That's an interesting question that I don't know how to answer! LOL. I would think it would spoil pretty quickly, within days.
Scott Lovas says
Can you provide a recipe for Jalapeno Peanut Brittle?
Mike Hultquist says
I'll add that to my list, Scott! Nice.
Mike says
Last year I made and water bath a small batch of your hot sauce, but the solid seperated from liquid. Is this normal or did I mess something up ?
Mike Hultquist says
It's fairly normal, Mike. Just give it a good shake. Brands typically use stabilizers like xanthan gum.
Ian Bentley says
I've used a number of your fantastic recipes, with some amendments to quantity and availability of ingredients here in the U.K.
I have just come into possesion of a bag full of dried red chillies that my wife brought back from Sri Lanka. No idea what type they are!
I've never cooked with dried whole chillies before, only using fresh and/or powders/flakes.
My question is, seeing various differing advice on preparing and using dried whole chillies, what are your recomendations for using these and does it vary traitionally in Mexican and Indian type cookery?
Are the chillies soaked? Are they tempered? When are they added to the main meal?
I would appreciate your advice.
Ian.
Mike Hultquist says
Ian, these are likely much closer to Indian chilies, not Mexican. You can either grind them into a powder, or soften them up in hot water and puree them into a paste (with other ingredients if you'd like) which can then be made into a sauce or soup/stew base. I don't know if they are smoked or not. I have many, many recipes here on the site that use dried chilies. I hope this helps a little.
Paul says
Hi!
That datil pepper fresh sauce you made and gave the recipe for….you don’t sell it by any chance??
Mike Hultquist says
I do not, Paul, sorry. Check out my Resources section, though.
Robert Grebic says
Do you have a list of suppliers that can provide the Peppers themselves. Wish I had the time to grow our own but that is not in the cards. We do need large quantities and would be wonderful if you could provide growers
Mike Hultquist says
Robert, some do in my Resources section (https://www.chilipeppermadness.com/resources/) but another good place to try are Facebook Groups. There are quite a few dedicated to growing, trading, and selling peppers and seeds. Good luck!
Tinamarie Whiteside says
thank you for all your delicious recipes and how to make them
Mike Hultquist says
Glad to be helpful, Tinamarie!
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