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.
Hey there, I’m Mike! (Also known as the guy behind Chili Pepper Madness!)
I’m a 2-time cookbook author and lifelong chilihead who’s been obsessed with bold, spicy flavors for as long as I can remember. Together with my wife, Patty, I’ve built Chili Pepper Madness into a go-to resource for anyone who loves adding a kick of heat or bold flavor to their cooking.
My goal is simple: to show you how to take everyday ingredients and turn them into exciting, flavor-packed dishes you’ll love to make and share.
Whether you’re a fan of fiery heat or just a hint of spice, I’ve got recipes, pro tips, and proven techniques to help you bring bold flavors to life in your kitchen. I’m here to help you grow as a cook and maybe as a chilihead, too!
I’m constantly inspired by the incredible ways chili peppers and other vibrant ingredients are used around the world, from comforting American classics with a spicy twist to global cuisines like Thai, Sichuan, and Caribbean, and many other countries.
Every recipe on Chili Pepper Madness is developed, tested, styled, and photographed by me (with help from Patty in the Photography department!) I don’t hire this out like so many other recipe sites. No way! I love bringing my passion for spice to your life!
I started this site over 25 years ago, long before food blogs were a thing, as a way to share my love of chili peppers and hot sauce. It was originally called Jalapeno Madness, but we’ve evolved and we’ve been growing and growing ever since.
We now have millions of visits every month, nearly 200K followers on Pinterest, 78K+ on Facebook, 50K+ on Instagram, and 140K+ on YouTube. I love connecting with you all!
I was even the YouTube Creator of the Day and have a silver plaque from YouTube! How awesome is that?
Patty and I recently made the move from Chicago, IL, to Charlotte, NC, where we’ve been exploring Southern food and BBQ, adding even more depth to our love of spicy cuisine.
We make it a point to travel frequently to study and experience food from around the world. We’ve been all over the United States, the Caribbean, Mexico, Spain, Hungary, Brazil, Argentina, Australia, Hawaii, even Antarctica!
Everywhere we go we seek out culinary knowledge in the form of cooking classes, food tours, and events, all in search of delicious cuisine so I can share what I learn with you.
Whether you’re a seasoned cook or just getting started, I’m here to help you level up your cooking game.
Let’s get spicy together! Check out my Recipe Index with over 1,000 recipes and dive into the world of bold, exciting flavors.
Features
I am proud to have been featured on YouTube Creator of the Day, WGN News, the Dishing Podcast, and Chile Pepper Magazine, where I was a writer for years.
I’ve been featured on CNN, NY Times, Buzzfeed, Taste of Home, Delish, PopSugar, SheKnows, and Parade.
I’ve also been featured by some fellow food bloggers including Recipe Tin Eats, Tastes Better from Scratch, Salt and Lavender and Downshiftology.
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
- Pollo Asado Recipe. 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 Recipe. 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 Recipe. 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.
- Texas Chili Recipe. 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 Recipe. 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.
- Muffaletta Sandwich Recipe. 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.
William Fioramonti says
Thank you for your wonderful recipes.
Occasionally, at Indian recipes, I see "Gobi Manchurian" on the menu. Man, does it taste good. It is basically, fried cauliflower in a hot sauce. I have found a few recipes and even tried one. I was hoping that you could come up with one that is easier than the one I tried today. Thanks.
Mike Hultquist says
I believe I have that on my list, William. I hope to get to it soon. Thanks! Glad you're enjoying the recipes!
Rick L. Bush says
I have recently discovered your YouTube channel and love it. On occasion I will smoke poblano and jalapeño peppers and freeze them to use in sauces and other things. After you said something about drying the skins and gri ding them I had to try it.
I used serrano, jalapeño, Anaheim and poblano. I smoked then roasted on the Weber. I dried the skins and made a nice seasoning, the peppers I blended together and then froze in an ice cube tray.
Can't wait to try the peppers!
Mike Hultquist says
Great, Rick. Thanks. Yes, I love dehydrating that sort of thing, especially leftover pulp from straining hot sauce. Works great. I wrote "The Spicy Dehydrator Cookbook" as well. I love it! Enjoy.
DB says
I'm loving your website and recipes. They're easy to follow and packed with flavor. I wish I would've found it sooner. The Mrs started growing peppers and tomatoes last year and I now have a plethora of dishes to try with them. Thank you for all the time that had to be spent putting it together!
Mike Hultquist says
Thanks so much! I hope you find many recipes you both enjoy!
Dave taylor says
I love your recipes on you tube. I will bottling alot of them this year. I'm going to enter some of these at the fair, and knock'em dead.
keep it up.
Mike Hultquist says
Thanks, Dave! Let me know how the sauces do at the fair! Good luck!
Laura M says
Thank you for creating a website that has wonderful recipes that are EASY to follow and instructions that are straight TO-THE-POINT and NO ADS!!!! So often I hate looking online for recipes because there are tons of ads and videos everywhere with unrelated content, a whole life story you have to read before you get the to recipe or
it’s so many ingredients and steps with no photos. This is the best website ever!!! Does the cook book you sell have photos for every recipe? If so I am interested in purchasing. That’s the only kind of cookbooks I buy because I’m a very visual person and a beginner in the kitchen. Photos inspire me (it’s how I came across your website) and it gives me a guide. Thanks Mike! I’m also in NC!
-Laura M. (First time mom learning to cook for the first time LOL)
Mike Hultquist says
Thanks, Laura. I appreciate it. Yes, my cookbooks have photos for every recipe. My older ones don't, but "The Spicy Food Lovers' Cookbook" and "The Spicy Dehydrator Cookbook" both have photos. I hope you enjoy them!
Jim heskett says
i intend to try using powered chilis. is there a list of equivalents of whole chilis vs powdered?
Mike Hultquist says
Jim, I have a page for that here: https://www.chilipeppermadness.com/frequently-asked-questions/conversions/
William Jongeward says
Have you ever tried to ferment a dry mole, such as those from Mexico City? If you have, I'd appreciate greatly any tips.
You already are due thanks for a wonderful web site. I grew up on the border in Arizona and, although not marooned, sometimes have been lost in a search for spice in the Shenandoah Valley.
Bill
Mike Hultquist says
I have not, Bill, but I need to check that out! Hopefully soon. Intrigued!
Barbara Murphy says
Hi you two, love your site and your cookbook! Thanks for being you
I’m looking for a recommendation on a good brand of andouille. I used to like Aidells, but since Bruce sold it, the quality is no longer there. (Sigh). I recently moved to New Mexico so chilies are fantastic, but I can’t find a good sausage for my Cajun fix. Any suggestions would be appreciated
Mike Hultquist says
Barbara, check out "Cajun Grocer" online, but we found a brand we love recently called "Ragin' Cajun Andouille". So good!
Don Stafford says
I am so glad I found this website. I have not made one of these recipes that my wife and I didn't absolutely love!!! I grow all my own hot peppers and incorporate them into all these wonderful recipes. Thank you and your wife so much for the time and effort you put into creating this fabulous food!!!
Mike Hultquist says
Awesome! Thanks for sharing this, Don!
Robin says
Hi Guys!
I have a bottle of Akabanga chili oil that I purchased in 2020.
I really really really love it’s flavour, but it’s quite expired according to the label.
How long can I safely use it, given I have not refrigerated it?
What are the risks of using it so far past it’s expiry date?
Thanks so much!
Mike Hultquist says
Robin, the sauce is likely safe, though check it for any growth or contamination. It would smell if it went bad, or if you see fuzzy mold on it. It likely has lost much of its flavor and some heat after this amount of time.
Robin says
Ok thanks so much!
Mark Corl says
Hi Mike & Patty,
Love your web site. Big fan! I've tried several (and bookmarked even more) recipes. Most recently, the Mexican birria.
This week I learned that I have an allergy to profilin, a common protein to all peppers. 🙁 This is devastating. I will try to adapt but the substitutes do not have the flavors.
Do you have any experiences using capsaicin extracts or powders? Any other thoughts or ideas?
Thanks in advance,
Mark
Mike Hultquist says
Hi, Mark. Wow, I'm so sorry to hear. A quick search tells me profilin is in a lot of different foods, particularly peppers. I have no experience with this, but I believe chili powders would still contain profilin, and would cause an allergic reaction. I don't know about capsaicin extracts, so you might ask your doctor. You can explore other "spicy" elements, such as Sichuan peppercorn or hot ginger, etc, but I'm not sure if those contain profilin also. I wish I could help more.
Roxanne Shook says
Hello Mike & Patty,
Thank you for your time & love that you put into your recipes and this great site!
I enjoy reading all of the recipes and useful information that y'all include as well as trying many of your recipes.
Please keep up your wonderful work that keeps all of us in the world of Chili Pepper Madness Hot & Spicy!!! 🙂
Mike Hultquist says
Thanks so much, Roxanne. We both greatly appreciate it, and just love what we do.