Welcome to Chili Pepper Madness, where spicy food is always on the menu. We are here to bring you easy-to-follow recipes you can make at home whenever you want, and as SPICY as you want, too.
Gone are the days of bland and boring food.
I'm Mike, and I run Chili Pepper Madness with my wife, Patty.
I've been a chilihead for as long as I remember. My eyes lit up the first time I ate a spicy chili pepper as a child (in more ways than one!) and I've been hooked ever since. I started as a guy who douses everything in hot sauce (often still do), but over the years I've learned a lot about cooking and how to develop flavor with spices and ingredients in so many different ways.
And I want to share that experience with you.
I love to cook all sorts of simple, down home dishes you'd find in American kitchens, with a spicy twist, though I also deeply love international cuisine. I obsessively follow the peppers grown around the world, which leads me into new spicy cuisine like Thai, Sichuan, African, South American, Caribbean and so much more.
Spicy food is everywhere! I want to bring it all to you so we can all make it ourselves at home.
Patty and I lived in the Chicago, IL area the majority of our lives but now live in the Charlotte, NC area. Here we are able to actively explore our long lasting love for Southern food and BBQ more and more.
What You'll Find at Chili Pepper Madness
- Lots of Easy Recipes. Some recipes take a while to make and require a certain number of steps, but that isn't my focus. You'll find many recipes you can make in 30 minutes or so and don't require a ton of ingredients.
- Customizable Heat Levels. My recipes are spicy, sure, but I do my best to show you how to adjust them to your own preferred heat and spice level. We believe that flavor is the most important thing, not just heat.
- Dishes from Around the World. Spicy food can be found all over the world, and I just love to learn about it. Thai cuisine has some of the hottest food in the world, as does Chinese cuisine, particularly from the Sichuan region. But I follow the spices and peppers all over, from Asia to South America and anywhere I can follow.
- Classic American Dishes. America has so much to offer when it comes to food, especially spicy food with big flavor. You'll find Cajun cooking (a favorite!), dishes from the American south such as BBQ, low country cooking and more, regional favorites and anything I think you'll love.
- Chili Peppers! I am so obsessed with chili peppers, hence the name of the site. I grow a big variety every year, from milder sweet peppers to the hottest of the superhots. And I cook with them all. You'll find a big list of chili pepper types, preserving information, growing information and more so you can seriously rock the garden and make your own unique recipes and spices from scratch.
- Superhot Recipes. Yes, I have many recipes for those chiliheads at the top of the scale, including recipes with ghost peppers, scorpion peppers, the Carolina Reaper and more.
- Hot Sauce Recipes. This is where I began! I love making my own hot sauce and can show you how to make many different types, including fermented and non-fermented.
I hope you'll explore the site and learn for yourself.
A Bit About Mike
- I'm the Content Creator. I make all the recipes and write them up, as well as write all of the content here on the site. Everything comes from me. I style the dishes and take some of the photos, but that is primarily Patty's job, which leaves me more time to cook!
- I'm a Cookbook Author. I am the author of "The Spicy Food Lovers' Cookbook", "The Spicy Dehydrator Cookbook", and others. By my books alone, you can tell that I am a spicy food aficionado.
- I'm a Screenwriter. Yes, I am a produced screenwriter. Here is the IMDB link if you'd care to take a look: http://www.imdb.com/name/nm2478416/?ref_=fn_al_nm_1. My produced credits include the movies VICTIM, ARENA (starring Samuel L. Jackson and Kellan Lutz) and 12 FEET DEEP. I've been hired to write studio scripts and have optioned others as well. I'm still actively writing.
- I'm a Fiction Writer. I love to write fiction, mostly darker stuff, horror, thrillers. I've published fiction novels and numerous short stories, and have even edited an anthology. Lots more info about my fiction works at my personal web site at http://www.michaelhultquist.com. I'm also an active member of the Horror Writers Association and get to vote for the Stoker awards.
- I'm a Beer Lover. I love craft beer and actively explore local breweries. My favorites are IPAs, Pale Ales and Wheat Beers, though there are so many to enjoy.
A Bit About Patty
- I’m the Photographer, Organizer and Anything Needed. I feel super lucky to be able to do this job full time and I love every minute of it. It’s so great to wake up each morning excited about your job. I’m so passionate about food and love seeing all of you making the recipes and finding your own enjoyment in the dishes.
- I Love Gardening. I love growing our own peppers, tomatoes and other yummy delights. Fresh herbs and produce make every dish taste so much better and I find so much joy in growing it ourselves.
- I Love Spicy Food. Working on our Madness websites has been very rewarding for me. I’m a total converted chilihead now and crave the spice that Mike cooks all the time. There is rarely a dish served in our house without a chili pepper in it, or some sort of spicy flavor blast, and I love it.
- I Love Traveling. I love planning trips and going on them. We moved to North Carolina not too long ago so we could be between the mountains and the beach. I love to relax on the beach with a book or go hiking in the mountains and now we can do this very easily. I also love foodie trips and traveling all over the world. I'm always looking to experience the food in various places. And I love to plan parties, with food always being the most important part.
Some Recent Favorite Recipes
- Shrimp Creole. This recipe is pure New Orleans, an icon of Louisiana, with succulent shrimp simmered in a perfectly seasoned tomato sauce made with the Cajun holy trinity. You may need to make an extra large batch. I’ll take mine extra spicy.
- Pollo Asado. Mexican roast chicken is so good! It's the ultimate roast chicken with bone-in chicken marinated in citrus and spices, quick grilled then roasted for big flavor. So tender and juicy.
- Kung Pao Chicken. This is the ultimate stir fry with chunks of marinated chicken stir fried with peppers, scallions and peanuts and an easy but flavorful sauce. Nice and spicy.
- Tikka Masala. This recipe is a creamy Indian-style curry with chunks of yogurt-marinated roasted chicken simmered in a flavorful curry sauce. It is very comforting and perfect for any curry lover.
- Spicy Ramen Noodles. This spicy ramen recipe is easy to make and a thousand time better than store bought ramen, plus you can make it as spicy as you want! Ready in minutes!
- Texas Chili. A bowl of perfection right here! This Texas chili is authentic, meaty, just the right amount of spicy, and not a chili bean in sight.
- Grilled Jerk Chicken Wings. These chicken wings are huge on flavor, with wings rubbed down with loads of jerk seasoning, then grilled until nice and crispy. Fire up that grill, my friends!
- Smoked Jalapeno Poppers. This is the ultimate party food with bacon wrapped jalapeno peppers stuffed with loads of melty cheese and seasonings, then smoked for the most outstanding flavor. These will be your new favorite poppers!
- Homemade Buffalo Sauce. This is so easy to make with hot sauce, butter, Worcestershire sauce, vinegar and more – it’s so much better than anything you can grab from the store.
- Carolina Reaper Hot Sauce. It doesn't get any hotter with this. This homemade Carolina Reaper hot sauce recipe is incredibly hot, made with roasted Carolina Reaper peppers, the hottest peppers in the world, garlic, and onion.
- Sausage and Peppers. This recipe is an Italian-American classic, with sweet bell peppers served with Italian sausage. Serve it on its own or on a bun! Make it mild or spicy.
- Muffaletta Sandwich. I love this one! This is the ultimate sandwich from New Orleans, piled high with Italian meats, cheese, and a homemade spicy olive tapenade. Feeds a crowd!
Visit Us on Social
We hope you'll visit and interact with us on social media, or even just drop an email. I do my best to get back to everyone and to be as helpful as I can, if I can!
Kalia Snell Cormier says
Wow! What a beautiful story and website!!! I’m so excited to have found y’all. I’m a Cajun girl from Southwest Louisiana. A little town called Gueydan (Duck capital of the world, I might add ) and spicy food is a life for me! I do t even care to eat anything mild or bland (of course we all have our limits tho). Boiled crabs and crawfish are always on the menu. My favorite ice cream is Tabasco Jalapeño w/ homeade vanilla blue bell, first tasted 20 years ago at the Avery Island salt mine/Tabasco, plant about an hour east of my home. That should tell u all u need to know .THANKS for the amazing content! As a mom of 3 and KK (grandma) of 2, I def know my way around the kitchen. But after 20 something years of it…u tend to get weary…thinking up what to cook can be the worst sometimes. I already can tell u will be a big help with that !!!♥️ Can’t wait to get into it!!!
Mike Hultquist says
Thank you, Kalia. I hope you find many recipes you enjoy!
R W Gibson says
What happened to the Chili Pepper magazine?
Mike Hultquist says
They ceased publication.
Sandy Young says
I signed up for Weekly emails, but I keep getting Daily emails.
Mike Hultquist says
Sandy, you're getting the Starter Series of emails, which is mentioned at the sign up. They stop after the first week or so. Then you'll get weekly + certain themed emails I send, such as for holidays, etc.
Phil says
Hi Mike, love your work! Quick one - with the Nashville Hot Sauce recipe is there any benefit or drawback to going 50/50 with butter and vegetable oil?
Mike Hultquist says
No drawback at all, Phil. Go for it! Feel free to post this on the actual recipe page. =) Enjoy! I appreciate it!!
Rose Pommier says
I just tripped over your site and tried the pollo asado. It was amazing. I’m hooked and looking forward to testing more recipes. Thank you.
Mike Hultquist says
Great! I hope you find many recipes you enjoy.
Suzi Hultquist says
Great recipe and Great last name!
Mike Hultquist says
Back at you, Suzi! Which recipe? I hope you'll post this on the recipe page! =)
Joe says
I would like to know the knives and sharpener you recommended a while back.
Ready to purchase again.
Mike Hultquist says
I love my Henckel Knives, Joe. Here is my affiliate link for the brand at Amazon: https://amzn.to/3VxaaI4. For sharpeners, I use a regular honing blade for daily use, a small handheld sharpener for now and then, and a Chef's Choice electric sharpener for once/year sharpening the blades.
Keith Chambers says
I have been a follower of yours for many years. Thank you both for all you share! I have a question about fermented hot pepper sauce. I had a great crop this past year and have 2 one gallon vapor-loc jugs filled with chopped peppers fermenting since October. I dont know how many pounds of peppers I used and want to add the correct amount of white wine vinegar and brine to finish the sauce. Could you tell me how many cups of fermented peppers go into the blender with 1/2 cup of brine and 1/2 cup of vinegar?
Mike Hultquist says
Thanks, Keith. It really depends on how thick you want your sauce. I would start with 1 cup of your solids with the brine and vinegar, then process. See how thick that is for you, then add more as desired. If you want a very thin sauce, start with 1/2 cup. Let me know how it goes!
Trudy says
I have made pepper jelly for years without a problem. This year I can not get it to set. I made a batch in the summer and another one yesterday. Both are totally runny. The summer batch I redid with lemon juice, and additional sugar and pectin. Still did not set.
Any suggestions?
Mike Hultquist says
You might look to your pectin product, Trudy.
Keith Chambers says
It happens to me all the time. Just put it back into pot and boil it down more.
Bob says
Hey Mike and wife, I’d love to have a book of your “types of peppers” if you have one. Your recipes are great! Thanks for everything you do.
Robert Owens
Mike Hultquist says
Hey, Bob. I don't have one, but Dave DeWitt has a great book on pepper types (and other books) that I highly recommend! I appreciate it!
Steve says
Hey Mike!
Been following you for a long time. Even have my kids (all over 20 now watching your recipe videos. I also love craft beer. As a mattiog fact I have been making it (about 60 5 gallon batches in now) just extract kits but love it as a hobby. Family sure doesn't mind that hobby for sure!
Hey just a question,. I finally figured out this year how to grow a bunch of dragon's breath. Took me a couple years to find the balance and I personally love the flavor but...
I have been trying different ways to incorporate them into recipes and sauces a little more tolerable for most people even if they aren't chiliheads like us. So far I have found that it really works well if you use it as a salsa or hot sauce booster if you get my meaning. Might be a silly question with this chile but do you have a favorite way to incorporate superhots like this special chile into recipes to bring out the flavor of the chile without turning people off? Thanks for listening and I wish continued success to you both. You have created what I always imagined all chiliheads would love and share.
Mike Hultquist says
Hey, Steve. Thanks for writing. I also love beer, and we've made a few batches as well. Great hobby! For the superhots, unfortunately, I haven't really found a way to incorporate them into a dish that lets OTHERS enjoy them, as the heat just permeates. I CAN cook with milder (but still hot) peppers, like habaneros or Scotch Bonnets, but anything hotter is too hot for most, particularly my wife, who prefers serrano level. I have some neighbor friends who really like the heat, but it's hard. I get it! I think the way you're doing it is good, but another idea is to bust out a separate batch of your dish to simmer with superhots so you can enjoy it on your own. Call it "Dad's Batch"! You can always freeze leftovers, when appropriate.
Steve J Chasse says
Hi Mike and Patty!
I want to let you know that this weekend we made your carne guisada recipe.
My wife wanted to change it up a bit - and we used yuca in place of potatoes; and after searing the beef and sauteing the vegies put it in a crock pot for ~ 8 hrs. HOLY COW IT WAS GOOD! ( this isn't the first recipe of yours we've made, and none have disapointed! )
We doubled up the amounts, and I'm looking forwards to the leftovers atop white rice.
thanks again for all you do!
regards, Steve
Mike Hultquist says
Awesome! Glad you enjoyed it, Steve!
Anne says
Dear Mike and Patty, Hello from France where I stumbled across your site looking for a Chile oil recipe, not something I find easily here! One of my kids loves spicy foods so we're going to try out some of your recipes. Merci for your friendly and fun site!
Anne
Mike Hultquist says
Thanks so much, Anne. I hope you find many recipes you enjoy!
Wynand Pienaar says
Mike, I live in Pretoria South-Africa and has subscribed way back during Hard Lockdown. I also have a passion for chilli and during lockdown bought seed (online). Since then I have been growing my own chilli and pickle them and make homemade sauces.
Please have a look at my facebook page : @signaturechillisauce
You will find that I use a lot of your stuff and give credit when applicable. May I continue to do so ? I currently have over 500 followers and over 500 likes
I also frequently come across values like 5. 6, 7 to describe chilli heat. How is this derived and compare to SHU ?
I make all recipies for my family first before I post on facebook. The Blackened Shrimp is an absolute winner ! If need be, I adapt to Sout-African availability and convert F to C in my posts.
Chilli lover greetings and keep up the good work.
Mike Hultquist says
Thanks, Wynand. Glad you like the site. It's hard to convert SHU to 1-10, as heat can vary from person to person. I'm OK with you sharing my work on Facebook, but not sure about using screengrabs of content directly from my site and just adding to your own page. Would be better for a link to me. I'd appreciate it.
Tim says
Mike,
in your recent email about making hot sauces at home, you mentioned having carrots as a sweetening ingredient. I came a hot sauce on Amazon by Elijah's Xtreme called Xtreme Regret. It has Reaper and Scorpion peppers. It also contains carrots. Check it out
heather jones says
Just wondering if you have a recipe somewhere for Chilli Jam.
Thank you
Kind Regards
Heather
Chester, England
Mike Hultquist says
Heather, I have several jellies and jam recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/
Steve says
Mike,
I'm 70years young. I just read & heard of using baking soda on steaks to tenderize them. Any truth to that?
Mike Hultquist says
I've heard of this, Steve. It works a bit like a brine, where the baking soda keeps the proteins of tougher cuts of meat from staying together, making them more tender. I prefer more of a brine, though, but may have to try it.
Lesley Fenton Aiwerioghene says
Hello,
My name is Lesley and I LOVE your website. I’d like to do a dry rub mole poblano for a friend. Can you please help me out here with this?
Thank you in advance,
Lesley
Mike Hultquist says
Lesley, I have a Mole Poblano Recipe here you can refer to: https://www.chilipeppermadness.com/recipes/mole-poblano/. You can use some of those seasonings to make a dry rub, or make this mole sauce, then dehydrate it and grind it into a powder, which would be great.
Mark McLain says
Greetings, I am curious why you boil your ferments and destroy the natural probiotics when making hot sauce? Is this a case of target flavors or improved storage? I have had success with blending and storing the fermented peppers and additional ingredients without boiling. Thank you in advance for your feedback.
Mike Hultquist says
You don't have to cook it if you don't want to, Mark. I like to blend the flavors more and stop the fermentation. The choice is yours.
Andrew says
Hi Mike/Patty,
Just found your site when looking for a recipe for Jerk Chicken marinade. After visiting Brixton and having an amazing taste of the Caribbean at Chicken Wings and Tings, I had to make some myself. Your marinade has my mouth watering and I'm only reading. My girlfriend always thought JERK referred to the reaction one has when eating the chicken.
I only wanted Jerk Chicken but couldn't resist signing up after looking at he rest of your site. Well done, not much catches my attention on the net.
Mike Hultquist says
Thanks, Andrew!
Bakes says
Hi Mike!
Absolutely love your website, it's loaded with more great information than I'll be able to take in in a year!
Looking at your hot sauce recipes, the peach ones in particular inspired me as I have a number of peaches I needed to use. Doing a hybrid of your peach habanero and jerk peach sauces by fermenting the scorpion peppers I'm using with the peaches and garlic and then going from there. Also doing a peach and chocolate bhutlah sauce and using alderwood smoked sea salt in the brine. I'll keep you posted!
Mike H. says
I am happy to hear that, Bakes! Please do keep me posted.
Jim Bell says
Hi!
I know this is an older thread, however, I just wanted to comment on the recipe. My wife and I grew some habanero peppers this past summer, and we decided to try this hot sauce recipe. It is amazing! My question is, can this sauce be frozen for later use?
Thank you for any advice!
Mike H. says
Hey, Jim! If you prefer to my Habanero Hot Sauce, then it is best to store it in the fridge - it should last months or longer.
Karyn Rohrs says
Help. I made your roasted honey chilli sauce. I put it into sterilised bottles, but the honey/oil appears to have separated out. It has been on my pantry shelf for about a week. What to do? hope it doesnt mean loosing the whole batch!
Mike Hultquist says
Karyn, you can just shake it to recombine. Separation is common, or use a thickener like Xanthan gum.
Barbara Day says
I have used a great number of your recipes and continue to do so. Love the fact that you always give suggestions to make them either hotter or more mild
What happened to the program "Grow" which you put it on your site. Your site is more helpful and has options and tips that truly make it a site for everyone.
I have lost the "Grow" site because of a change of computers. It was the program where you just clicked Like or love on your keyboard from any site on the Internet and it saved the urls for you. I only used it once and loved it. Could you please reply so I can get it again.
Mike Hultquist says
Barbara, I'm not sure, as I still have the "Grow" plugin installed for my site to make it more helpful.
Jamie says
Hello Mike and Patty,
I had a bumper crop of habanero peppers this year, made some hot sauce and was looking for a recipe to use the rest of the peppers in. My wife and I just made the Habenaro Pepper Jam from your recipe. I ate some with cheese and crackers and was blown away! It was easy to make and is delicious so I just wanted to drop you a line to thank you for posting. Looking forward to trying more of your recipes!
Jamie
Mike H. says
Thank you, Jamie!
Teresa says
Hi Mike and Patty,
Thank you for the chili crisp recipe - I recently discovered chili crisp from the supermarket clearance section and I AM HOOKED!!! Question: your recipe nutritional facts states that it had 13 calories. However, the chili crisp I purchased states “ 100 calories/ tablespoon” . What am I missing here? Thanks a bunch!
Mike Hultquist says
Teresa, my estimator low-balled that for "vegetable oil" for some reason. I redid the calculations with peanut oil and it's 99 calories per tablespoon serving.
Teresa says
Great! That sounds about right. Also- I used whole peppercorns ad the recipe suggested but it does not instruct to pick those our with the anise pods and cinnamon stick. Do I leave the peppercorns in the final product? Thanks again!
Mike Hultquist says
Yep, leave them in.
Jeff Gibson says
I'm about to have a bumper crop of Aji Charapita peppers. I'm not sure if you are familiar with them. little round yellow chili peppers that are considered the most expensive chili peppers there is. I've been making fermented hot sauces out of several other Peppers like ghost, habanero, reapers. If the crop of Aji Charapita makes like I think it's going to, I want to make hot sauce with them. Do you have a recipe that you think would be well suited for this type of pepper?
The are pretty hot with a hint of fruitiness.
thanks
Jeff Gibson
Gibson's Garden
Mike Hultquist says
Jeff, I don't have recipes specific to those peppers, but so many of my recipes on the site can be made with them.
Saeed Alzaabi says
Hi
I make a sauce with powder, white vinegar, sea salt and water
4 small spoons of spicy powder ( reaper powder extremely hot)
1/4 of vinegar
1.5/4 of water ( lil bit more than vinegar to reduce the taste)
And lil salt
Its good but the vinegar goes up of the water like the oil
Ist normal?
And how can i make it thicker?
Mike Hultquist says
Saeed, yes, you can experience separation. You can just shake the bottle, or use a thickener like Xanthan gum. I have a post you can refer to here: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-chili-powders/
Julia says
Hi there, Wondering if you have a post somewhere discussing the different vinegars? I'm trying to sort out if I should try using 7% rather then normal (5%) -- will it change the taste and be too harsh?
Mike Hultquist says
Julia, I usually talk about this in my hot sauce posts. Yes, you can use other vinegars for different flavor results. I usually use 5% vinegar. If you use vinegar with too high a concentration, it could potentially cause issues, such at eroding tooth enamel or upset stomach, but you'd really have to use a lot.
Knut says
Hi.
Been using a lot of your recipes, they are absolutely great. I have lots of blackcurrant in the garden, is this something that goes along with chili? Chutney or sauce, what is your view on this.?
Mike Hultquist says
Knut, black currant is great for jellies/jams, but yes, they can make some good sauces as well.
Cynthia Williams says
Hi Mike, I am brand new to your site.. like in the last twenty minutes! I can't wait to dive into your goldmine of recipes... I have just one question for you. When do you manage to sleep? Lol. I am excited to get started. Good afternoon to you and yours. Cynthia
Mike Hultquist says
Haha, I appreciate it, Cynthia. I hope you find lots of recipes you like!
David Hayhurst says
You wouldn’t be Phil’s brother, would you? Football at Wabash? I am going to try smoking the jerky first and then dehydrating. Going to try dehydrating some of my peppers in the garden for the first time as well. Thanks!
Mike Hultquist says
Not me, David, but enjoy the dehydrating!
Lisa says
I just found your page and excited to try so many of your recipes! Don’t know which to do first. I did just make the crab cakes with my own twist. I used cream cheese in place of the mayo. They were excellent!
Mike Hultquist says
Glad you found me, Lisa! I hope you find lots of recipes you enjoy!
Patty Torrey says
Sooo excited I found your site after searching recipes. Is there a symbol/image that indicates "can be canned"? I am loving canning everything hot and spicy not only for my family but also for gifts. I grow a garden but want to cater next year to the recipes I love. Thank you, Patty, Colorado
Mike Hultquist says
Thanks, Patty. I don't have a set up like that, but that's a good idea, which I will consider.
Serena says
Mike and Patty,
I'm so glad that I found your site, I love cooking spicy food and my husband loves to eat it. I'm going to try your Tabasco sauce recipe, fermented and unfermented. Do you have any suggestions on long term storage? I have an abundance of Tabasco peppers at the moment, but in a few months, they'll be gone. I'd like to be able to either can the sauce or preserve the peppers for winter months. Any suggestions are greatly appreciated!
Mike Hultquist says
Serena, these will last a long time, but you can process in a hot water bath.
Debbie says
I have a question for you....Have you ever thought to do a recipe for chorizo, or any of the sausages, up with meats other than pork? I miss chorizo and really not sure how to replicate it without pork. I figured out bacon, red pastrami is a wonder for "real" bacon taste, but the sausages elude me.
Mike Hultquist says
Hi, Debbie. I have a recipe for Homemade Mexican Chorizo you might check out: https://www.chilipeppermadness.com/recipes/mexican-chorizo/. I cook with it a LOT.
Kevin Cullen says
Please send me all your recipes that include chicken and pineapple together. I have one from you. Love the blog. Kevin Cullen
Mike Hultquist says
Thanks, Kevin. Really it's best to try the site search. Good luck!
J Power says
Howdy Mike! Love your recipes -- so much so, that I have recenty purchased a relatively high end Food Processor and Masticator. You truely inspire.
I have a Sauce recipe request (hope this is the right spot for it): Kewpie style Mayo! The Japanese recipe suggests MSG but I am hesitant, and also looking for a drop in calories from the standard recipe (the popular brand on Amazon is 100 Cals PER TBSP!. Ouch. It is also @ $9.00 a bottle. Yikes.
Any pointers would be appreciated. Cheers to you and Patty!
Mike Hultquist says
I don't have a recipe specifically, but will keep it in mind! I appreciate it.
Lisa says
Hey Mike, my husband and I love your site! There isn’t a recipe we haven’t tried where we haven’t been blown away by the flavour! Thank you for putting so much thought and detail in to everything you post.
Request: Perhaps a post listing your recipes where you’re able to use thawed, frozen peppers? In Canada, we have a short window to harvest peppers, and freezing them whole is a super quick way to savour the flavour (along with all your preserving recipes - but I only have room for so many jars!).
Any and all help is appreciated. I recently asked about the sambal oelek, to which you quickly responded (thank you!), so thought I’d ask about more recipes where that’s possible.
Many, many thanks! -Lisa
Mike Hultquist says
Hi, Lisa. Actually, I have a post on this that you can review here - Cooking with Frozen Chili Peppers: https://www.chilipeppermadness.com/cooking-with-chili-peppers/the-virtues-of-frozen-jalapeno-peppers/. I just made some updates. Really, you can do most of the recipes on this site with frozen pods, after thawing, etc. Let me know if you have any questions, and feel free to contact me anytime.
Lisa says
You’re awesome! Thank you!
Mike Hultquist says
Thanks!
Bill Baskin says
Good Morning Mike.
Fabulous content you guys put together…but one thing is missing in my opinion.
Our family would love to see canning menus for the sauces and condiments. Our garden is huge and produces an abundance of freshness. If only your recipes included “suitable for canning” options.
Thank you, Bill
Mike Hultquist says
Thanks, Bill. I do have some separate canning information on the site, and on some of the recipes, though it isn't a big focus of mine. I hope to move more in that direction in the future. I appreciate the comments.
Bill says
Made more than a few batches of the cowboy candy. Great stuff. Added a sliced habanero to the last batch and that livened up things a little!
Was frying some bacon and decided to add some candy into the skillet and that seasoned the bacon just fine!
Mike Hultquist says
Sounds wonderful, Bill. Thanks.
cindi says
I'm disappointed you did not have more spare rib sauce recipes.
Mike Hultquist says
Cindi, I have several BBQ sauces and other sauces that would be GREAT for spare ribs.
Vince Spurgeon says
Greetings Mike, I've made many of your salsa and hot sauce recipes and they are all amazing. Thank you for helping me learn how to be a chili pepper madman. I'm looking for a recipe for a simple salsa that i see in local taco shops. Its very thin and I can see tiny bits of arbol chilis in there. It has kind of a brown color but again is very thin in texture but full of flavor. I'm guessing maybe a couple tomatillos, a serrano chili, a few arbol chilis, cilantro, onion and salt. Can you help me out with a recipe for a salsa like this?
Mike Hultquist says
Hey, Vince. Glad to be helpful. I guess there could be several types of salsa that could fit. One is Salsa Macha, which is oily and a bit like chili crisp: https://www.chilipeppermadness.com/recipes/salsa-macha/. Could be Salsa Roja, but with some chile de arbol peppers: https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/salsa-roja-mexican-red-table-sauce/. Or maybe something like this Chile de Arbol Salsa: https://www.chilipeppermadness.com/recipes/chile-de-arbol-salsa/.
Check out my Salsa Recipes for other options: https://www.chilipeppermadness.com/chili-pepper-recipes/salsas/. Feel free to email me a photo and I can try to help more.
Lisa says
Just signed up for your MADNESS
Just made the blistered jalapeños to go with my chicken fajitas and they were yummy!!
I have lived in the SW for years and also am well traveled and never saw them on any menus…so thanks. How weird
Look forward to exploring your sight.
Mike Hultquist says
Thanks, Lisa. I hope you find lots of recipes you enjoy.
Charlie says
Hi Mike,,,do you have a go to pulled pork recipe?
Mike Hultquist says
Charlie, I have several on the site, and it really depends on how I want to cook it as well as flavors. I LOVE this one for No Fail Smoked Pulled Pork, which is finished in a crockpot: https://www.chilipeppermadness.com/recipes/smoked-pulled-pork/
This Pressure Cooker Pulled Pork recipe always delivers and it's FAST: https://www.chilipeppermadness.com/chili-pepper-recipes/pork/pressure-cooker-pulled-pork/
Also, check out my Carnita recipe, which is essentially Mexican pulled pork. No joke, this is THE BEST pork. You can play with seasonings to your liking. https://www.chilipeppermadness.com/recipes/carnitas/
I hope this helps!!
Trish says
I’ve enjoyed Chili pepper madness for several years now.
Thanks for the great content.
Unfortunately, I’m really turned off by your advertising.
Perhaps less politically offensive and divisive ads
Mike Hultquist says
Trish, I have political ads turned OFF on the site, but there are certain empty "buckets" that get filled with ads that follow the user around. So unfortunately, those political and divisive ads have nothing to do with my site, but with Google, as Google has targeted you with these ads for some reason. You may want to review some of your other web viewing habits to see why. Sorry.
Stan Dorsey says
Mike I love your recipes. They are well thought out and I can tell you really work at making sure they have been throughly tested before you publish them. Just one request- would it be possible to include the weight of the ingredients? What is a small onion?
Again thank you for all you do
Mike Hultquist says
Thanks, Stan. I guess I'm not THAT precise of a cook, where I use exact weight measurements with things like onions and peppers, as they can vary in size. With many recipes, the recipe will turn out pretty much the same with a large onion vs a medium one, and you can always easily add in more peppers, etc, to taste. Same with garlic. For a "small" onion, maybe the size of a tennis ball or even a little smaller, just not one of those HUGE ones you can get at the store. I appreciate the comments!
Dan says
Love your site! A question for you about smoking jalapeños...
You recommend 200° for smoking. What about 225? I'm looking at a new smoker with an automated temperature control, but it can only operate at a minimium of 225.
Mike Hultquist says
Thanks, Dan. Yep, you can do 225 degrees F. Enjoy!
Joe says
Mike,
I've accumulated so much hot sauce that I'm running out of space and containers. I have batches of peppers now fermenting in salt mash (as compared to brine mash). Question: can I hot water bath can these for later use instead of converting them to sauce immediately? I've done a lot of hot water bath canning, but never tried it with pepper mash. I'd hate to ruin them.
Thank you very much for your previous valuable advice.
Mike Hultquist says
Hey, Joe. If your pH is low enough (shoot for 3.5 or lower for home canning), then yes, you can water bath your mash, though you might have issue with pressure if it continues to ferment. Could pop the cans/explode. It would be best to stop the fermentation process by cooking the mash, though that destroys the probiotic qualities. Still good flavor, though.
Virina says
I’ve loved making and eating your spicy recipes for a long while now. I have recently switched to a low carb eating plan and while I can still make some of your recipes, there are a lot I can no longer have…and it’s frustrating to say the least! Have you thought about creating carb friendly ones?
Michael Hultquist - Chili Pepper Madness says
Thanks, Virina. I'm told by some of my low carb friends that I have quite a few recipes on the site that qualify, though it isn't a focus on mine. I don't have any immediate plans, but am always happy to take suggestions!
Marnie says
I have been a longtime stalker…uh, I mean follower, of your Pinterest, this website, and as of today, your Spicy Food Lovers Cookbook! I made the Creole Pork chops tonight: AH-MAZING! I also utilized your homemade creole seasoning, only tweaking the paprika variety ratio (4TBS sweet, 1TBS smoked, 1TBS hot). Can’t wait to cook my way through this cookbook. Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Marnie! Cheers!! Enjoy all the recipes!
Barbara says
Thank you so much! I don't have much opportunity to cook with all the peppers that you have they're just not available to me in Japan.
But what is available is wasabi. I recently came across wasabi greens at my local farmers market. If you don't know about them, I wanted you to know about them. There are wasabi farmers in America so I'm pretty sure that you should be able to get the greens. They're much spicier than mustard greens. I'm looking forward to using them in salads and I other ways.
Michael Hultquist - Chili Pepper Madness says
Thanks, Barbara. I do love wasabi, and should write about it a bit on the site. I appreciate it.
Howard James-Scott says
Cross pollination is best cured with barrier crops as stated but great with things like capsicum as you can have some great tasty surprises also!!..
So good to find your site Mike & Patty.
We (both chefs), Polly my wife, trained at "Blue Elephant" Thailand and I trained at "Ferrandi', Paris, live and work for ourselves in India, Chilli farmers and chefs!! Now spreading our wings out to vanilla. We do have a problem sourcing seeds if anyone has an idea they should connect, chillis and vanilla varieties.
Michael Hultquist - Chili Pepper Madness says
Thanks so much. Chili farming chefs! Sounds like a great live to me. =) Try the Seed Resources page under Resources as a good start. Thanks for sharing!!
Naashon Lewis says
I love this site! Keep up the great content. I tried your Chile Con Carne recipe, after finding it on Google. It was fantastic. The best I've ever had. I immediately bookmarked the site, and have read through many recipes. I will be making the Dan Dan noodles tomorrow, and am very excited. Thank you both for your effort on this site. It is appreciated!
Michael Hultquist - Chili Pepper Madness says
Thanks, Naashon! I appreciate it! Feel free to leave a review on the Chile con Carne recipe!
DONALD L MCCLELLAN says
We are thoroughly enjoying your site and recipes. We have 65 pepper plants in our garden. With that said, we bought a nice chamber vacuum sealer this year. I was thinking I'd freeze whole peppers for working up later in the fall/winter. What is the reason it is suggested that stems and seed be removed prior to freezing?
Also, for making hot sauces, will it work to run the peppers through the food processor, then seal and freeze for prep later? I make hot sauces last year out of dried ground peppers but had issues with separation and it seemed a little grainy tasting. Any advice appreciated!
Michael Hultquist - Chili Pepper Madness says
Hey, Donald. The stems will be removed anyway for cooking, so it will save you room in the freezer to remove them first. You don't have to deseed if you don't want to. Yes, you can process the peppers first then freeze. I do this all the time. Saves a LOT of room. Let me know how it goes.
Raymond Cochrane says
Hi Mike,
My name is Raymond Cochrane. I live in the small town of Sweetwater, Texas. Each year at the beginning of March, we have what is called the rattlesnake roundup. I am sure you would enjoy attending next year's festivities. While you are here be sure to stop at a small family owned place called Allen's Chicken on Broadway St. It is a great place to eat and I am sure it will be right up your alley. You see everyone sits next to everyone else and you are bound to meet some new people. Some people drive for miles to get to eat there. You and your wife would surely enjoy the family friendly atmosphere that Allen's has to offer. I look forward to seeing you soon!
Michael Hultquist - Chili Pepper Madness says
Thanks, Raymond!
Birdy says
Thank you for your creole spice mix. We are new to creole cooking (native Coloradans). When we were making gumbo, the recipe called for creole spice, which isn't sold at our local grocery store. We love that your recipe is salt-free and very flavorful.
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it, Birdy!
tom says
thank you for the terrific recipes!
do have have recommendation for homemade flour or corn tortillas? gluten and/or salt free would be even better--but if you have such a recipe please share and I will modify..
tom
Michael Hultquist - Chili Pepper Madness says
Thanks, Tom. Check out my post on How to Make Corn Tortillas: https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-homemade-corn-tortillas/.
staceyf says
So happy to have stumbled on your website. Where has it been all my life? I will be here often, and can't wait to try some of your recipes. Great writing, great pictures!
Michael Hultquist - Chili Pepper Madness says
Thanks, Stacey! I hope you find loads of recipes you enjoy.
victor gaspar says
Hola vecino I live in mooresville and your receipt really help me to explore new flavor of the spicy food and a lot new way to combine also I like your website really easy to make the recipes I just wanna say gracias
Michael Hultquist - Chili Pepper Madness says
Thanks, Victor, and gracias!
J Nick Crawford says
Absolutely one of the best food/cooking sites around! Thanks for all you do.
Michael Hultquist - Chili Pepper Madness says
Thanks so much! Greatly appreciated!!
Merlin Osgood says
Hello yall !
I have a Habeniro plant that I purchased
4 years ago and bring it in during the winter season here in North Carolina.
Looking for some advice to keep it another 4 or longer.
Michael Hultquist - Chili Pepper Madness says
Hey, Merlin! I just moved to NC! Love it here. Doing what you're doing is obviously working! Really, overwintering can be hard on some plants. You'll want to bring it inside, keep it nice and warm, near natural like. It will likely go dormant, but you can then plant it again in the Spring and see if it produces. You might look into indoor grow lights, which people use to grow plants indoors. A whole different world! I hope this helps. Best!
David says
Mike,
You nailed this one! AWESOME!
David
Michael Hultquist - Chili Pepper Madness says
Thanks, David!
Lynn Cheesbrough says
Great hot jelly. I don't know what happened but it REALLY. Hard to spread.Any suggestions? Lynn
Michael Hultquist - Chili Pepper Madness says
Lynn, not sure. It is too thick? You might reprocess with a bit more liquid?
Heather Jones says
Good morning, I love your recipes. I can’t find Ghost Chillies here in England, can you suggest an alternative. Many thanks, be safe
Regards Heather
Michael Hultquist - Chili Pepper Madness says
Welcome, Heather. You can look for dried pods or powders to mix into foods, or look for other superhot peppers, like 7 pots, though those can be even harder to find. Habaneros are usually more commonly found, though not as hot, but still quite hot. You might be better off finding an online resource and shipping them to you. Dried is a good option, though.
John D'Orazio says
Mike,
Have you ever tried dehydrating the pulp and seeds left over from straining a Louisiana style hot sauce and grinding into a powder? Is it worth it or is most of the flavor left behind in the sauce?
Thanks,
John
Michael Hultquist - Chili Pepper Madness says
John, yes, I have a post on this very thing: https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/
Lee Mathis says
Hi...
I am going to start fermenting hot peppers for making sauces and I see that the best temperatures are between 55 - 75 degrees. I live in Western Colorado in the high desert and my place varies in temp from 65-90 degrees.
Are there any inexpensive 'fermentation' chambers or something where I can start fermenting them and keep them in these temperature ranges?
Thanks,
Lee
Michael Hultquist - Chili Pepper Madness says
Lee, look into fermentation crocks, which may help. You can also keep your ferments in a cupboard somewhere out of the light where it will be slightly cooler. You can still ferment.
Michael Miller says
Hi Mike - love your content and visit the site all the time! Wondering if you have a tamale recipe that you could share - I searched but didn't see one.
Take care,
MM
Michael Hultquist - Chili Pepper Madness says
Hi, Michael. Sorry, I do not! I hope to get one online in the future!
flash gordon, m.d. says
great site!! i've recently been reading the scientific literature about some of the health benefits of capsaicins and have started adding more spice to my diet.
i noticed you like chicken wings. they're one of my staples, too. since the grilling process is time intensive, i've been using an air fryer with superb results. one thing many air fryer recipes specify for extra crispiness is 1 TBL/lb of BAKING POWDER. i just add a half tsp of salt, dried or ground pepper and the baking powder to dry wings before cooking and they're amazing. i just shake 'em in an inflated plastic bag to coat evenly, 15' at 250F, flip and 450F for 15' more, shaken once. it's worth a try.
you also mentioned brining your wings - what's your method?
thanks. keep up the good work!
Michael Hultquist - Chili Pepper Madness says
Thanks so much. Yep, air fryer wings are great! I usually do a simple salty brine, but sometimes season it up a bit, usually overnight. Thanks!!!
Rashidah Tutashinda says
I am so happy I found this group. The only thing I can ever be sure of in my garden for the pass few years has been my peppers. So this year Hot sauce! Thank you for this site. What a blessing.
Michael Hultquist - Chili Pepper Madness says
Cheers!!
Anne Short says
Hi Mike and Patty!
This is Anne hailing from Alberta, Canada. We live in plant hardiness zone 4a: -30 to -25 Fahrenheit.
I am able to eat spicy, it is my husband who went from hating black pepper to “cannot get enough spicy heat on food” My Dad loves to garden and play with hybrids and cross pollination. Not sure if I can add a picture. But I wasn’t home last fall and so I had my husband dry all our peppers that my dad grew. This is his list and more forgotten: Hot peppers in 2018 Hot Sauce
Loco,
Basket of Fire,
Filipino,
Cheyenne(my own seeds from the original hybrid a few years ago - this is the most dependable Hot pepper - lots of fruit and ripen very early.),
Portugal,
Scotch Bonnet,
Caribbean Red Habanero (that is purported to be the hottest in the world,)
Yellow Habaneros,
Cayenne,
Anaheim
And more I can’t remember.
Anyhow, after this loongg comment.
I am wondering the best way to pull the most spiciness out of a dried hot pepper.
I have tons of Carolina Reaper Peppers that we grew from seeds last year, managed to save 2 plants for this year and grew more from seeds.
What are your thoughts? I must have 20+ pepper varieties. I want to keep the Carolina Reapers separate, I do have a base sauce that I created and can add pure heat to it to get the spiciness in a good flavoured sauce (tomato based with brown sugar, sweet peppers, carrots, garlic and onion and more). It’s actually a mild hot sauce, 1 tsp most can handle, but keep adding and then the heat picks up. I would like the heat instantly there and the amount used is more like a drop instead of a tsp. So in my original recipe in 2017, I used 2.5 cups of The list above in ground Up peppers. Then in 2018, I had 5 cups of ground up peppers and doubled my recipe, except that it was so bitter and spicy that I had to not double my recipe, but had to multiply it by 15! The capsicum was too bitter to enjoy any flavour. We like spicy heat, but it has to taste good. Stuff like Pure Cap is crap. Anyhow if I can send you a photo, you would see last year’s harvest dried in a dehydrator. But I will have a whole new fresh crop coming soon. Please advise as to how to prepare my dried peppers for the most heat and of course I will separate out my Carolina reapers as a hot sauce in its own league. ☺️
Michael Hultquist - Chili Pepper Madness says
Hi, Anne. The best way to reduce the heat is to core out the pepper innards, though this doesn't really work with superhots. You can also dilute the heat by using fewer peppers or adding in other ingredients. For MOST heat, really use only the hottest peppers possible! I hope this helps!
Gary Gable says
Hi Mike,
I'm looking for a recipe for hot sauce that is made with fresh peppers. I found recipes for dried and powders, but not fresh. Can you please help me?
P.S. We LOVE your website!!!!
Thank you,
Gary
Michael Hultquist - Chili Pepper Madness says
Gary, I have a TON of hot sauce recipes. You can check them all out here: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/
Barbara says
I am delighted to find your site! I want to grow chili peppers because the variety of them is so limited in Tokyo stores. I tried growing Jalapeno peppers (my favs) from the seeds in the ones I was able to purchase and failed -- no plants whatsoever. And now, thanks to you, I know why. I can't wait to buy seeds and plant, plant, plant!
When you're ready to travel to Japan, please let me know. I would love to return the favor with a guided tour, or advice. Maybe you can even be an advocate for more variety of chili peppers in Japan!
Try this with Jalapeno peppers. Add a half or more Jalapeno pepper to a blender, add about a cup of full-fat yogurt, a few ice cubes, and a dash of salt. Blend until the peppers are fully minced and incorporated and the mix becomes drinkable. Enjoy it with Indian food especially -- (I learned this from a Chicago-based Indian food restaurant owner) or anything else. This is actually one of my favorite breakfast drinks.
You may also like this classic guacamole recipe from Roberto Santibanez -- it's the best I've ever tasted. In it, he tells you how to test for the "heat" of Jalapeno pepper in such a way that you don't have to remove the seeds or pith. It's a perfect chili pepper hack!
Thanks again for everything!
Michael Hultquist - Chili Pepper Madness says
Thanks, Barbara! Welcome, my fellow chili pepper lover!
Susan says
Hi Mike! While prepping for a Cat 1 hurricane here in SENC I got a call from a friend to come pick as many serrano peppers from her plants as I wanted. Dodging the first rain bands I ran over and now have a bag of at least a pound. I consider myself a good fresh salsa maker but I’m wanting to dip a toe into hot sauce and here’s where I found you guys! I can’t wait to make the Serrano hot sauce with tequila as well as all the other great ideas. Have you ever tried making hot sauce with ground fire roasted Hatch chile? I have a bunch from a trip to NM last year. Made some amazing red chili last night!
Thanks, Susan
Michael Hultquist - Chili Pepper Madness says
Glad you found me, Susan! Cheers! Yes, I do love my Hatch peppers. Take care, and good luck with the weather!
Linda says
You sure you aren't Mexican? If not, we can adopt you. LOL. Looks absolutely fabulous. Can't wait to try it. Running out the store right now, mask and all.
Michael Hultquist - Chili Pepper Madness says
Haha, thanks, Linda! A high compliment indeed!
Julie Larson says
I just subscribed and anxious to make my g'son some hot sauces for Christmas. I am a newbie to peppers so have stuck with the jalapeno type. I saw a recipe for Peri Peri Sauce so may try to find those little peppers, could I substitute anyothers if I cannot find them. I live in a small town with one grocery store and several miles to a large town so If I make the trip I want to get the right ones . He puts red pepper flakes on everything.
Michael Hultquist - Chili Pepper Madness says
Hi, Julie. Welcome. Yes, you can easily substitute in other peppers for most of my recipes, especially hot sauces. Let me know what you wind up making! Good luck, and enjoy!
Janet Les says
I'd love to make a clear blueberry pepper jelly... how would you suggest I adapt the cranberry pepper jelly recipe?
Michael Hultquist - Chili Pepper Madness says
Janet, yes, that would be perfect to use. Just sub in the blueberries. Let me know how it turns out for you. Enjoy!
Alexander Roa says
Have a neighbor growing a sweet bell pepper variety, or so they thought except the peppers are white and look almost exactly like white ghost pepper in shape and color, though maybe a tad less slender, they are wrinkly and white to cream colored, and here is the kicker they are sweet not noticably spicy. Any thoughts to the variety they actually got? Love your blog btw.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alexander. Hard for me to say without a photo. There are white bell pepper varieties, but they are not wrinkly or shaped much like ghosts, unless they are smaller sweet white bells. Maybe send a photo and I can try to help.
Mohammud Jannoo says
I decided to grow some chillies. I have various types 1. La Bomba 2. Thai Dragon, 3. Apache 4. Bhut Jolokia 5.Caroline reaper 6. Trinidad Moruga Scorpion 7. Armagedon F1.
I shall be grateful if you will kindly advise me how big each variety will grow. I only have one plant of each. I am wondering if you also supply seeds or plants for my next season purchase?
I am happy to have come across your website. I hope you will be able to advise me as a chilli expert. My sons have also decided to grow chillies next season if mine grow ok in abundance. We may require training to handle the heat.
Mohammud Jannoo
Michael Hultquist - Chili Pepper Madness says
Thank you, Mohammud. The best place to start is in my Chili Pepper Growing section: https://www.chilipeppermadness.com/growing-chili-peppers/. I hope that helps. Check out my Chili Pepper Types section as well: https://www.chilipeppermadness.com/chili-pepper-types/. We don't sell seeds or plants, sorry. Good luck in your journey!
David says
Hi Mike, I just came across your website and was wondering if you had a recipe for hot sauce using the chocolate bhutlah peppers. I have some growing, but am thinking about turning the peppers into a fine powder and making a rub, but would also like to turn some of the powder into some hot sauce. Have you done anything with these peppers or have any thoughts that may help me?
Michael Hultquist - Chili Pepper Madness says
Hey, David. I have cooked with a lot of chocolate peppers, and it's been a while since I used bhutlahs. Honestly, so many of my recipes in the Hot Sauce Recipes section can be adapted to use those peppers. I would start there, or try my How to Make Hot Sauce page. Let me know if this helps. https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce/
Thomas Andersen says
Stumbled upon you site a few days ago searching for Italian Log Hots.... I have been growing peppers for decades and the long hots always elude me... Local nursery's sell cubanelles and the like... two years ago I ran across Jimmy Nardello seeds that looks like
what the markets sell but no heat... I tried Mesilla seeds I found on amazon last year but the seedlings didn't do well.... Any help with a variety? Seasons come and go and I cant seem to nail the long hot.. Love the site! I seem myself spending a lot of time here.
Tom
Michael Hultquist - Chili Pepper Madness says
Thomas, I have heard of the Italian Long Hot pepper, but have not grown them. There are so many different names for some different peppers. I ran into something that sounds similar called a "long cayenne", though it didn't look like a cayenne to me. If you are unable to find the seeds or plants, I would suggest trying Anaheim peppers, which would be somewhat similar and are easier to find more locally.
Andrew Morrison says
Hi Mike,
I so wish I had found your website and books years ago. Love the recipes!!
Are you planning another book?
Kind Regards,
Andrew
Michael Hultquist - Chili Pepper Madness says
Thanks, Andrew. I appreciate it. No current plans to do another book, but I hope to one day!
Nyasha says
Hey Mike and Patty, I love the website and content! Will be back to check out more posts!
Michael Hultquist - Chili Pepper Madness says
Thanks so much!
neil says
incredible edible site this site is pure magic i love it to death.
Regs all you out there
Michael Hultquist - Chili Pepper Madness says
Thanks, Neil!!
Deborah says
Hi, fab site! I discovered you early last spring and via you discovered Aji pineapple chillies. We grew them and unfortunately for us (a not sunny summer) only got 3, but they are beautiful and have made the most delicious hot sauce. We’re growing more next spring and are researching growing lights. Thanks for all the information and recipes
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Deborah. I appreciate it! Sorry to hear about the small harvest, but good luck next year!
William F Lieske says
Thanks for your Thai Yellow Curry Paste recipe.... but I'm going to argue about one of the ingredients. Thai use ginger a bit but I think the ginger in this recipe should be replaced with galangal. Galangal is one of the most important thing in Thai food that gives it that "Thai taste."
Michael Hultquist - Chili Pepper Madness says
Thanks, William. Galangal would be great here! Agreed! Galangal is knows as Thai Ginger.
CAROL BROWN says
I am trying to make hot pepper jam using mango, peaches, and Carolina reapers, but I've no experience in preserving with peppers. I have yet to find a good recipe for any hot jam using reapers. I want to use the full amount of sugar, not low sugar. Jams and jellies are not eaten by the bowl full so I see no point in cutting down on the sugar. I am also using the dry pectin. I find some recipes are using cider vinegar when using peppers. Is there a reason for that? I would appreciate any of your expertise. Thank you for the dehydrating tips. I am going to try that. You have a very helpful site.
Michael Hultquist - Chili Pepper Madness says
Carol, I have a lot of Pepper Jelly and Jam Recipes here that you can review: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/. You can adapt any of them to fit for Carolina Reapers, no problem. Most of mine use full sugar. If using DRY PECTIN, be sure to check the product label for full amounts. It is typical to use two tablespoons of powdered regular pectin for every 3 ounce packet of liquid pectin. Vinegar is used as more of a preservative and will help the jelly last longer. However, sugar is also a preservative, so feel free to use the same amount of water instead. Let me know how it turns out for you.
Eric says
Thank you so much for your work on this site, Mike. Apart from all the recipes, your hotsauce guide will help me create a chipotle sauce that I've been pondering.
Also, as a fellow screenwriter (who should be working right now), your site has been the perfect excuse to procrastinate for the last half hour!
Best, Eric
Michael Hultquist - Chili Pepper Madness says
Thanks, Eric. Happy to provide the diversion! Let me know how your sauce turns out. Enjoy.
Madeline Trammell says
Hi Mike and Patty!
I am so glad I came across your website. I will be subscribing to your weekly email newsletter. I cannot wait to get it! I hope you are still doing it 🙂
I am new to "cooking" with different types of peppers (I use the common peppers such as: Anaheim, Habenaro, Jalepeno, Serono,, etc.) and just wanted to drop in and say that I appreciate you listing all the chili peppers by name and their description. That makes it a lot easier for me to know exactly what I am needing for a recipe.
My husband and I live in Texas and we are wanting to start growing a few of our own peppers. Can you give us some advise? How do you suggest we start? Should we start with seeds or starter plants?
Again, I am looking forward to your emails.
Thanks,
Madi
Michael Hultquist - Chili Pepper Madness says
Thanks, Madi. Welcome to the awesome world of chili peppers! I suggest starting with my Growing section of the site: https://www.chilipeppermadness.com/growing-chili-peppers/. You can find a lot of information there to start from either seeds or seedlings. Good luck and let me know what you wind up growing! Excited for you!
Mark Akins says
Hi Mike,
I am so happy to have found your site and am excited to try some of your recipes. I have quite a few peppers on the way, ghost, cowhorn, jalapeño, serrano, and cayenne. However, I may be moving soon overseas, so I’ve been doing research on canning hot sauces and salsas (never thought it was going to be so dangerous.) I did a lot of reading you posted on dehydrating peppers and now have a nice dehydrator. Have you made some hot sauces from from dehydrated peppers? I was thinking of doing that with the majority and then cooking up the sauces and salsas once I get settled in my new location.
Also, thanks for the resources on buying seeds. That will be important for next year.
Take care,
Mark
Michael Hultquist - Chili Pepper Madness says
Thanks, Mark. Yes, I make hot sauce from dried pods all the time. They easily rehydrate in the liquids you're using, or you can rehydrate them in water, drain them, then proceed with your recipe. Works great! Good luck with your move!
Mark Akins says
Thanks, Mike.
Lawrence says
Hi Michael! Thanks for your website, it's awesome! I have a question regarding hot sauce. I'm making a dried chile sauce with 3 types of chiles. It's coming out fantastic and people are loving it! My problem is that I'm getting a lot of separation and I'm hoping to fix that. I'm using a combination of vinegar, water and oil. I also boil my dried chiles briefly to rehydrate them. The liquid is mostly the vinegar but perhaps I should further reduce the amount of water, and more so the oil? I know Xanthum Gum would solve my problem, but I'm hoping not to use it, or at least add a minimal amount. Thanks!
Michael Hultquist - Chili Pepper Madness says
Hi, Lawrence. Thanks, man. There are a few things you can do. First, process the sauce more if possible to help it mix better and reduce pulp. You can definitely reduce the amount of liquid you're adding. Oil will naturally separate from a mix like this, so also possibly limit the oil if possible. You can always resort to a thickener as you've mentioned as well. Let me know how it turns out for you.
Lawrence says
I do blend it pretty good, but I can definitely go longer. Also, I strain it, so perhaps I should blend it very well again after straining it. I will make another batch tomorrow and let you know how it turns out. Thanks Mike!
frugal hausfrau says
I'm enjoying your site and am glad to have stumbled across it! So nice to "meet" you guys. What a fun collaboration the two of you have!!
Mollie
Michael Hultquist - Chili Pepper Madness says
Thanks, Mollie. We love it. Fun!
Jon says
Very cool youre in Northern IL 🙂
Michael Hultquist - Chili Pepper Madness says
Currently, yep!
James Roth Roth says
Hi Mike
Love your site!
I'm looking for locally sourced Super Hots and medium hots. I'm a chili head looking to start up a hot sauce/specialty food business.... spicy pickles, salsas, bbq sauces, wing sauces and dry rubs. Does your company grow hot chilies as well. If not can you give me a few names of a few local farmers that provide bulk wholesale peppers. I also grow my own superhots, but only have about 100 plants in raised beds so far. But I need chilies all year round.
Thanks in advance for any info
All the best
Chef JR
Michael Hultquist - Chili Pepper Madness says
Hey, Chef JR. I don't sell pods, but check out my Chili Pepper Resources page to find plants, seeds and pods. I hope this helps! Good luck with your business!
Richard Nee says
Hi Mike. Inexperienced in the kitchen so no it is my problem but don’t know what I have done wrong. Honey beer mustard dip. I followed instructions to the gram but still when processing end up with just a liquid soup in the processor. I just cannot see how to solidify with only just 4tbsp of brown sugar? Using new mustard seeds and good beer? I had this type of dip in Latvia last week and was wonderful so know it will be good! Any help appreciated and I will persevere. T
Tx Richard London
Michael Hultquist - Chili Pepper Madness says
Hi, Richard. Sometimes the mustard can be quite liquidy. Did you process it with a stick blender or food processor? That will definitely help thicken things up. You can also try adding in more mustard seeds to absorb the excess liquid. Let me know if this helps.
Debby Geffre says
Hey Mike.....I m back again!! I just today stumbled upon your site while checking out the peri peri sauce recipe. Well.......seems you and wife Patty have an amazing site , lives , lots interesting stuff going on. I love a gr8 suspense novel.
I checked out your published stuff. Can I find you on Amazon?? I want to read your stuff!! I'll just go look for myself.....Im am from Maine (though currently I live with my husband and storm chasing daughter near Nashville) near where King takes summer residence. Just wanted you to know i stopped took a few minutes and read bout you and Patti....just lovely!! Im off now....going to look up your stuff and buy it so I can read it and Ill let you know what I think!! Im excited!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Debby. Watch out for some of the older stuff. Haha. I've been writing more movies lately. You can find me on IMDB here: https://www.imdb.com/name/nm2478416/?ref_=fn_al_nm_1. Also, here is me at Amazon. Take care!
Dave says
My Baked Potatoes
Ingredients
1 med- Large potato per person
1/2 tsp butter + bit extra
1/2 tsp crushed garlic
1/4 tsp salt
1/4 tsp ground pepper
Method
Preheat oven to 180 C
Using an apple corer core the potato 3/4 way through, length ways, remove the plug. cut off 1cm from end of plug
fill the hole with the above ingredients, push plug back in to the hole, prick the skin a few times with a fork then wrap in foil with butter,
Place in preheated oven until cooked, can also be cooked on an open braai.
Can do similar with onions or Mielies (sweet corn)
Add any hotstuff you want to it also
Michael Hultquist - Chili Pepper Madness says
Sounds like a delicious baked potato, Dave!
Scott says
Hi Mike,
I currently came across your blog here and have thoroughly enjoyed to the tune of reading every page and entry. I have a question, I live in Alaska and was wondering if you have any reputable sources that will ship peppers like ones from other countries, super hots etc?
thank you for your time and work.
Scott
Michael Hultquist - Chili Pepper Madness says
Hi, Scott. Thanks. I have gathered a list of resources for seeds and plants that you can review. Some of them will ship peppers. Check it out here, and good luck: Chili Pepper Plants Resources and Chili Pepper Seed Resources.
Margo Haynes says
I've been subscribed to your blog just long enough to know your recipes are "right up our alley" taste wise & are absolutely delicious! My thanks to you & your lovely wife Patty for all of the love & hard work that you pour into your blog!
Michael Hultquist - Chili Pepper Madness says
Thanks, Margo! We both appreciate it! Thanks for coming!
Anabela says
Hi Mike
I live in Johannesburg South Africa. I have a five year old cayenne chili tree. For some reason the chillies have lost their heat over the past two years and they all taste like bell peppers. Do you know what could have caused the chillies to lose their flavour?
Thank you.
Michael Hultquist - Chili Pepper Madness says
Anabela, it could be the growing conditions of the tree in the last year. Chili plants and trees are affected by weather and soil conditions, so if it was a very rainy year, or if the tree has been overnourished, it could potentially affect the pods produced.
John says
The chicken vindaloo recipe looks fantastic!
Your web site is now bookmarked and I expect to come here often.
Michael Hultquist - Chili Pepper Madness says
Thanks, John! I do LOVE that recipe. Extra spicy for me, please!
Carl says
Hi Mike,
I have a decent size harvest of Ghost peppers. I am going to try your pineapple recipe out, but just multiply the recipe by my harvest size. I have about 50-60 peppers all from one plant. Will this method of multiplying the recipe work or will it be way to hot? Thanks
Michael Hultquist - Chili Pepper Madness says
You can multiply the recipe, Carl. It's really just making an extra large batch. The heat will be the same as long as you keep the original ratios. Let me know how it turns out for you.
Marshall Reagan says
mike where do you call home? I live in north Georgia & love growing & using hot peppers. I love growing habanero ,jalapeno & cayenne peppers. I want to try some of the hotter ones but don,t know where I can get just 1-2 plants of them because not many stores carry the real hot ones , or you can,t be sure you will even get what you think you are getting.
Michael Hultquist - Chili Pepper Madness says
Hey, Marshall. I'm in the the Northern Illinois region, though looking to move more south in the near future. Looking forward to warmer weather and better pepper growing climate!
JEANETTE says
hi michael - when i was 4 years old, i was taken to a foster farm by my biological parents. i remember running after their car as they drove away. "wait...wait...you forgot me." i never saw them again. while i was there, even though the other children got bologna sandwiches, i was given pickled pigs feet. this hellish foster lady indeed ran a hellish farm. even though i was only 4, i knew she hated me. she put lots of pepper in my soup, pepper on my one small potato, and loaded it on my cold vegetables.
when i was 5, i was adopted by the most wonderful parents in the world!!! gradually, i was introduced to foods using just the right amount of pepper. it was here i learned to appreciate that wonderful word called HOT. after making your habanero jelly, i can hardly wait to make these sausage stuffed peppers.
thank you, michael, and your loving wife, for sharing your many God given talents with so many people. i am 76 now with many years as a concert pianist behind me...that thing called arthritis has taken over. gratefully, jeanette
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Jeanette, for your wonderful email and for sharing your story. I'm glad you are finding enjoyment in my recipes. Best to you.
Paul says
Hi Really enjoy your site have made a few hot sauces, but here in England we do have a limited supply of chillies, although some garden centres are branching out for different types. Also some of the U.K. palates struggle with the heat although i do enjoy them really hot, Can you advise me on how to cool some of them down as its difficult to gauge how hot some of our chillies are.
Thanks for any help Paul
Michael Hultquist - Chili Pepper Madness says
Hi, Paul. There are several ways you can temper the heat with peppers. Try coring them out, as most of the heat resides in the pepper innards, though superhots still have very hot flesh. You can dilute them, as in using only some of the hot pepper with other milder peppers, for a sauce, for example. Include a dairy, which counteracts the heat. I have a page you can check out for further ideas - How to Stop the Chili Pepper Burn.
Jody says
Hi Mike,
I came your across your blog while researching different hot peppers.
I was enjoying the information and photos, however several sentences were cut off mid-sentence, under the Peppers descriptions. This is disappointing, I would really have like to have read all the information you were attempting to share.
Michael Hultquist - Chili Pepper Madness says
Jody, did you click the links to go to the actual pepper page? That is where the full information is listed. Best...
Mark says
Hi Mike:
Last year I made hot sauce using Inca Red Drops that was awesome. I had one plant that produced a phenomenal number of peppers. This year I planted 2 plants in the pepper patch and they are about the same size now as when I planted them in June. I was hoping that you could recommend a substitute from the pepper that would be similar in both heat and flavor notes. I really liked the fruity components. I will be going to a pick your own chile pepper farm and was hoping to get an equivalent substitute so that I can make my sauce for this season. Thanks so much for any suggestions.
Mark in NJ
Michael Hultquist - Chili Pepper Madness says
Hi, Mark. The Inca Red Drop pepper is a Peruvian ornamental type with pods that are sweet and a bit hot, from 10K-30K Scoville Heat Units. I believe they are similar to Chupetinha peppers, which are Brazilian. They seem to be quite related. I would sample some ornamentals to see if you can find a sweet/hot variety, though many don't have that great sweet flavor. For something more common that might work, look for ajis (there are MANY varieties), or Hawaiian hots, which I think have similar characteristics. Peppadews could work. Also look for a variety called Sugar Rush. Those are great!
Delmar Medley says
I'm not the only one that purchased a dehydrator just for peppers!
Michael Hultquist - Chili Pepper Madness says
I originally purchased mine for peppers, but now I use them (I own 2) for making all sorts of different things, from jerky, leathers, snacks, seasoning blends, so much more. Check out my Dehydrator Recipes and Info on the site. I'm also the author of The Spicy Dehydrator Cookbook, with lots of recipes, with and without chili peppers. I hope you'll check it out.
Nic Grigg says
Hi Mike,
Nic here, from sunny South Africa...
I have recently purchased my first batch of Superhot Chili Seeds, and I'm really excited to begin my journey down that path.
I have already learned a lot from your site, and can't wait to make the Hot Sauces.
I am an avid "Smoker", and hot and cold smoke various bits and pieces - including my own Chipotles. I currently make 14 of my own BBQ Sauces.
I am desperately looking for a decent recipe for Chipotles in Adobo, as we don't have much variety here, and I would love to make my own.
I have tried a few of the recipes on Google, but they aren't great..
Any chance you could recommend a good recipe?
Many thanks,
Nic
Michael Hultquist - Chili Pepper Madness says
Nic, thanks for your email. I appreciate it. I've never made chipotles in adobo as of yet, but will work to discern a good recipe. Hopefully soon! Welecome, and thanks again.
Michael says
Michael to Michael, (my friends call me Moose)
I have been experimenting with Hot Sauce for several months writing down the formula (recipe) for each one. I found your cooking process interesting and now question if I'm doing mine correctly. I have been mixing my wet ingredients in my blender, tasting as I go along to get the flavor I am looking for. Then I add each dry item...salt, fresh ground black pepper, sweeteners and a variety of other seasonings to taste. Once I have that, I add my chili's. I first started with the Reaper, but now I have moved up to Big Black Mama's, Brain Strains, Scorpions, to name a few. ( I have some wonderful Death Spirals on the plant right now) Once I have pureed the mix, I simmer the batch for amount 20 minutes. My pH averages around 3.2, although the batch with the Mama's hit 2.9. I make my own Pique vinegar.
Questions;
1) I remove the stems and the ribs of the chili. I usually remove most of the seeds. Should I leave them for more heat?
2) I often use organic apple juice and/or fresh fruit for some recipes, does this lessen the heat?
3) Once cooked, even with the low pH, should I "cure" the batch in the fridge?
4) Have you found any seasonings that did not work with hot sauce?
5) Do you have or know of a source with information on how to get a sauce to market?
6) What determines how the heat will either be immediate or is a back taste?
7) Am I being a pest? 😉
Thanks for your time.
Moose
Michael Hultquist - Chili Pepper Madness says
Hey, Moose - I think your procedure sounds great. Whatever works! To answer your questions:
1. Definitely remove the stems. Seeds/innards are optional. Some people like to remove the seeds because of bitterness. See this page - Should I Remove Pepper Seeds for a discussion on that. Most of the pepper heat is in the innards, so your hot sauce won't be as hot if you remove them. However, with superhots, the heat really permeates the pepper flesh, so you'll still get LOADS of heat.
2. Yes, you can dilute some of the resulting heat with fruit and fruit juice. It's a nice flavor combination, though.
3. You can enjoy the hot sauce right away, but I find that the flavors develop, mingle and mellow when they sit for a few days.
4. Seasonings are really to your own personal preference. Some people enjoy combinations that I don't particularly enjoy.
5. I'm working on writing some information on this, but in general, you can either find a co-packer who makes your recipe and packages it for you, or find a commercial kitchen and make it yourself, then bottle it and sell it. Most people go to shows to sell their stuff and grow enough to make deals with distributors.
6. It depends on the peppers chosen. Scorpions, for example, have a very forward initial STING, whereas 7-Pots have more of a blooming heat.
7. Not at all. Thanks for stopping by! Good luck with your hot sauces.
Graham Eade says
Good morning Mike;
Aussie Graham here, I wanted to let you know that I made your Chipotle Honey Mustard over the weekend.
AMAZING !!!!!
A big hit with my group of friends and now I have to make another double batch.
Thanks mate
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Graham! Glad everyone liked it!
Fred Truax says
Do you sell any pepper seeds?
Thank you
Michael Hultquist - Chili Pepper Madness says
Fred, I do not, but check our Buying Chili Pepper Seeds Resource page here.
Bob Giron says
I saw that you have a substantial garden where you grow a few peppers.
I was wondering how you avoided cross pollination of your different pepper species.
Looking forward to your feedback.
God Bless
Michael Hultquist - Chili Pepper Madness says
Bob, I don't worry about it because I don't save as many seeds as I used to, and when I do, it's fun for me to see if I get a cross of some sort. When I want something pure for a season, I'll just purchase new seeds or seedlings. One resource recommended growing sweet/mild peppers at distance of 150 with a barrier crop between them to avoid cross pollination, and 600 feet distance with a barrier crop for hot peppers. You can also use netting as well.
Dennis says
I think you guy's are great, keep up the good work. Thanks D.
Michael Hultquist - Chili Pepper Madness says
Thanks, Dennis! We love it!