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.
WORK WITH US!
WE WOULD LOVE TO WORK WITH YOU!
If you have a product or brand that you feel is a good fit for Chili Pepper Madness, contact us anytime to discuss partnership opportunities. We would love to hear from you. Potential opportunities include:
- Sponsored Posts
- Product Reviews
- Brand Embassadorship
- Customized Content for your Web Site
- Recipe Development
- Giveaways
- Food Photography and Styling
- Video
- Sponsored Travel and Reviews
Brands we've worked with include:
- Kraft
- Oscar Mayer
- Frito-Lay
- Modelo/Corona
- La Morena
- El Yucateco
- Tasty Bite
- Dannon
- Johnsonville
- New Mexican Connection
- SABRE
- Smithfield
- Hunts
- LouAna
Our Recipes and Information have been Featured or Shared in:
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.
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
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!