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. 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. I'm also an active member of the Horror Writers Association and get to vote for the Stoker awards. See more about my screenwriting and fiction.
- 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!
- See Mike's Favorite Recipes and Patty's Favorite Recipes.
Martti Putkonen says
Am growing eight varieties of not super hot peppers (jalapeno level?) and plan to test taste each with equal weights, seeds removed with the exact same recipe. Thinking the recent Jalapeno Hot Sauce Recipe. Though might the lime juice hide nuances?
Thanks
Martti
Mike Hultquist says
You can skip lime and use vinegar for longer keeping, or use other liquids, though without acidity, it won't last as long. Enjoy.
Kiki says
Love your website! It inspired me to make a blackberry habanero salsa. Thanks!
Mike Hultquist says
Thanks, Kiki! I love to hear it!
Matt Teegarden says
CPM:
Good morning.
I just want to thank you for your work.
I love your recipes and cook them often for my family.
Thank you.
Mike Hultquist says
Thanks so much, Matt! I appreciate it!
Nigel Cassidy says
I am on the look out for a good pathia curry recipe. Hot and sour and similar (maybe a bit sweeter) to dhansak without lentils. You probably know that already!
Mike Hultquist says
I'll have to add that to my list!
Gail Hultquist says
Im a spicy food lover , I even put spicy peanuts on my hot fudge sundies .We must be related ,Hultquist is my last name too ...
Mike Hultquist says
Maybe, Gail!
Anon says
Hello,
I came to your site looking for a recipe I made a few years ago, but the link was broken. The recipe was called “Butter Poached Salmon” any chance you can repost this recipe or tell me where else I could find it?
Mike Hultquist says
I took that down from the site, as it was quite old. Email me and I can email it to you.
Colin says
Mike, I have many green Bhut Jolokia, it was a bumper harvest this year but they won’t ripen in the cold weather. Would you have any idea how many Scoville units these unripe chillis would be? I’m too chicken to bite one. I’m glad to read that you're a beer lover. I have owned a home brewing supplies shop for 30 years and I take pride in the fact that I’ve been responsible for changing drinkers’ tastes from bland mega swill to craft beer, over the years.
Mike H. says
I love craft beer. It is a whole new world to explore! And as for Bhut Jolokia, when fully ripe, they can reach up to 1,000,000 to 1,041,427 SHU. However, when they're unripe, they typically have lower heat level, so it really depends on your heat tolerance... Let me know how it goes 😉
Jamie says
Hi Mike, I see you have described a small roundish and very slightly tapered chilli as a Birds eye chilli. I have a plant with Chillies this shape. They are about half an inch max. in diameter (bigger it seems than Chiteplin), grow downwards and are very spicy. All other googling i've done describe birds eye chillies as more elongated, which is what i've always understood until I saw your article. Is there any way you can clarify this for me ? Thanks heaps ! Jamie
Mike H. says
Jamie, it's really hard to say without seeing any photos. However, the term "bird's eye chili peppers" is often used to refer to a variety of small, spicy chili peppers that are commonly used in Southeast Asian cuisines. However, there can be some confusion because different regions may use the term differently. In general, Bird's eye chili peppers can vary in size, shape, and color depending on the specific growing conditions. And while they are often described as being elongated or pointed, there are also varieties that are more roundish or slightly tapered, like the ones you described. It's possible that the chili peppers you have, which are about half an inch in diameter, grow downwards, and are very spicy, could indeed be a type of Bird's eye chili. The shape and size you described are not uncommon variations within the Bird's eye chili family.
Christopher Michalski says
Love your website! I’ve made the Guisada, Pork Pazole…. There’s a good bit of solids left over from making the roja sauce for the pazole. Have you found any uses for it? Can use it as a chili paste? Dehydrate it and make a chili powder? It’s so flavorful. I hate to waste it.
Mike H. says
It's great to hear that you are trying my recipes, Christopher! I think you already know it 😉 Chili paste is one use. You can blend the solids with a bit of water or broth to achieve the desired consistency. Adjust the seasoning if necessary, and you can use such paste to flavor soups, stews, sauces, or even spread it on sandwiches for an extra kick. Chili powder would be also good. Dehydrate the solids and then grind them into a powder - great for seasoning various dishes to add depth and flavor. You can adjust the heat level by adding other dried chilies if you prefer it spicier. Go wild! =)
Ann says
can you make your version tequila sauce
Mike Hultquist says
I'll have to add that to my list!
RK says
I am sooo excited to have stumbled upon this blog! I’ve made three recipes this week! We love! Empty nesters here…… none of the kids enjoyed spice. Happy to explore spice again! This website is it! Home cook friendly, ingredient friendly, Instructions, phenomenal! Thank you! Can’t wait to explore more!
Mike H. says
I am really happy to hear it, RK - thank you. And welcome to the spicy CPM world! =)
Tim Klein says
Hello folks
I recently discovered Chili Pepper Madness. I simply cannot believe the tremendous amount of work that has gone into this incredible creation of yours. This must be the culmination of YEARS of research and developing. My hat off to both of you.
I live in northern Alberta, Canada where access to fresh peppers is somewhat limited compared to other parts of the world, although that is starting to improve. There are several varieties we can successfully grow in our short growing (frost free ) season.
Thank you once again for sharing a nearly exhaustive treatise focusing on Chilies. I’ll definitely be sharing this with others.
TK
Mike Hultquist says
Thanks so much, Tim! I hope you are able to get access to more and more peppers in Canada for years to come!
Adele says
Mike and Patty! I just wanted to say I am so glad I stumbled across this website.
It is truly the website of my dreams.
I spend more time than most trolling the internet for spicy recipes from around the world, and they are ALL HERE.
Nothing really productive to comment other than I am giving the Texan Chili a go this weekend. As like most Australian's I've never had the opportunity to try one and cant wait.
Anyway thank you both and keep up the good work.
Mike Hultquist says
Thanks so much, Adele. I appreciate it, and hope you find many recipes you enjoy!
Matt says
Hi Mike,
I just watched your new video and love your apron! I don't see it in your store. where can I get one?
thanks
Mike Hultquist says
Matt, it's an X-Chef apron. It was a gift. I'm not sure where you can buy it. Sorry!
jo merrell says
Hi Mike,
Jo (nopigeon) here again. Just discovered Calabrian chilis after watching a Pasta Grammar video on YouTube. I asked a friend here in Florida who travels frequently to Italy about them. He said they are a 'real' thing'.
He grows them. They are Delicious. Are you familiar with them? I ordered a jar of crushed Calabrian peppers on line and will try to grow some. I can send you some seeds if I succeed. I've had luck with Habs, Thais, serranos, Bhut Jolokias and everything but datils despite living only an hour South of St Augustine.
Stay hot and ......Cool!
Mike H. says
Hey, Jo - thanks - Calabrians are amazing! I actually have a detailed post on them here. You may also want to make Calabrian Chili Paste - it is so good!
AARON says
Hi Mike,
While living in Hawaii for many years, two brothers from California had a small taco/burrito location that made a ground beef, potato, jalapeno burrito to die for. Do you have any plans to add burritos to your recipe list, or better yet, try your hand at creating this one with your spicy culinary skills. I have followed, made & enjoyed many of your recipes. Keep up the good work, fantastic site !!!
Mike Hultquist says
Thanks, Aaron! I don't do many burrito recipes, but I have MANY recipes here that you can use to make burritos. The burrito/taco you had sounds like Mexican Picadillo to me. Give this recipe a try and wrap it into a burrito. Great for tacos, too! https://www.chilipeppermadness.com/chili-pepper-recipes/beef/mexican-picadillo/
AARON says
Thanks Mike! I had watched your video earlier this morning for your Picadillo and had the same thoughts 🙂 Will try tonight !!
Mike Hultquist says
Enjoy!
Peter N, Proquitte says
Dear Mike,
I have been following you for some time now and indeed have tried some of your fantastic recipes, A big thank you to you and your Partner. Please keep up of such good work!!!
Kind regard, Peter
Mike Hultquist says
Thanks so much, Peter! Glad you're enjoying the recipes!
Barney Guyett says
I was looking at your Cincinnati chili recipe and it calls for red pepper. Can you tell me what red pepper is??? I have some Indian red pepper.
Mike Hultquist says
Barney, use red pepper flakes, or use cayenne for hotter, or paprika for milder. The Indian red pepper will work nicely. Enjoy!
Sandy Nelson says
Hi Mike and Patty, I am also from Northern Illinois, Rockford area and now live in the Charlotte area. I see the last comment also from a former Midwesterner. We like craft beer and spicy food too. What are your thoughts on all of us ex pats meeting for a couple beers in or near Charlotte some time to make new friends? I’m a travel agent I work from my home and it’s hard to meet new people here.
Mike Hultquist says
Hey, Sandy. I shot you an email. =)
Raymond Laing says
Thanks Mike love your weekly recipes. Out of interest do you have a recipe for Shito, it's a hot sauce from Ghana?
Mike Hultquist says
Thanks, Raymond. I do have one, but need to get it on the site. Check out the cookbook "Zoe's Ghana Kitchen" for a good one, which I've adapted from. I hope to get it online soon!