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.
Steve C. says
Hello- I've made several of your recipes for sauce with occasional slight variations and I'm always pleased.
Have you ever considered adding some Sichuan peppercorns to the process when softening the peppers in the oil?
What would be your thoughts on this?
Mike Hultquist says
Thanks, Steve. Yes, I LOVE Sichuan peppercorns, and use them in many recipes. I'd give it a go for making chili oil or chili crisp.
Ken Yankauer says
Hello Mike!!!
Have you ever used real maple syrup, rather than honey, to sweeten your recipes (hot sauces)?? I am trying to "taste" how that might work on my tongue.
I'm also "tasting" pickled hard boiled eggs / hot peppers... how might that sound???
I made a big batch of your scotch bonnet / pineapple / mango sauce last year. That is still hitting a home run!!!
I reside in Senior Housing, but am extremely fortunate enough to have a local greenhouse grower of a vast variety of peppers... all the way up to ghost and Carolina reapers!!! Here in central New York of all places!!!
Keep up the great work!!!
Mike Hultquist says
Hi, Ken! Yes! You can use maple syrup, though use it sparingly, just enough for a touch of sweet. It works great, though has a more distinctive flavor. Let me know how it goes! I wish I lived next to a local greenhouse grower! =)
Alex Schizas says
Hi Mike! Stumbled upon your page and was hoping you could answer some basic questions. I recently whipped up a batch of a vinegar based hot sauce with Carolina reapers and peaches among some other basic ingredients. I was hoping to ship a couple of bottles to some friends a few states away. Are these going to be alright in the mail for a few days? Based on my reading they should probably be refrigerated due to the fruit involved. I haven’t checked the PH level yet but assuming that checks in below 4, think they’re alright to send off? Thanks in advance!
Mike Hultquist says
Alex, as long as you have enough vinegar and the pH is low enough - shoot for 3.5 or lower for home keeping - they should be OK for a couple days when sharing with friends and family. Just ensure they're sealed very well. Have your friends check the seals when they arrive, and make sure they see no signs of rot upon opening.
robert bruce says
..hi mike iam rob and i never met a chili i didn't eat,here in san diego,all across the nation,mexico (like chili manzano and LOTS of others) around the world,especially s. east asia etc. iam 68soon(29 july) so will be celebrating my 60th anniversary as a rabid, insatiable and unrepentant CHILIHEAD! also, for over 40yrs. i've had in my possession the INTERNATIONAL CHILI SOCIETY OFFICIAL CHILI COOK BOOK- cook-off champion recipes and personally invented chili recipes from carrol shelby to jim garner. had enough? okay. can i find ground wild chiltepin to use as a base or just seasoning for a new long desired recipe: that being a truly authentic a bordertown chili. those peppers grow wild here in san diego. had first "wake up call" eating some straight off the vine at age 11 or 12 at a friends' mexican ranchita--no sinus congestion here. anyway what dya think? ps.your are right heat is great unless it blinds your tongue to flavor.i'd hate removing the capsicum though. right--- thx in advance!
Mike Hultquist says
You are a true chilihead, Robert! I love it. I have seen ground chiltepin sold at Amazon but also in online stores, like this one: https://www.nativeseeds.org/products/dried-ground-chiltepin. You can also pick your own and dehydrate them, then grind, for the freshest ever. I hope this helps!
Sandi says
Hi Mike!!
I have made so many of your hot sauce recipes, have loved every one! I have a bunch of red ghost peppers and I want to make a very hot watermelon ghost pepper hot sauce. Do you think I can swap out the fruit in one of your other recipes and substitute with watermelon? I want to have the acid level to be shelf stable. I tried searching for a recipe but I trust yours most! Thanks for any help!
Mike Hultquist says
Hi, Sandi! Thanks. You CAN use watermelon, but note that it is a lot more watery than other fruits, so your sauce might be a bit thin. You can try to balance that out with more chilies. Let me know it goes for you! I'd love to hear!
Sandi says
Sounds great! Thank you! I don’t strain after I blend so I can definitely add more peppers to thicken it up! I appreciate the insight! I will either let you know how it goes here and I’ll probably tag you on IG.
Mike Hultquist says
Absolutely!
George says
Absolutely love your recipes, but “suggested or guideline” quantities of ingredients would by helpful…
Mike Hultquist says
George, the exact ingredient measurements are listed in the recipe card at the bottom of each recipe post. Let me know if you're unable to find them. Thanks.
thomas crenshaw says
What brand of white wine vinegar do you recommend?
Mike Hultquist says
I don't have a preferred brand, Thomas. Definitely use one that you like the flavor.
Tim Tapping says
Hi, I'm whipping up your chile verde recipe. Fyi, while it's fine on my laptop, your site flat doesn't work on an Android phone. It just hangs on the top of the page and is froze.
Mike Hultquist says
Thanks, Tim. Strange, as I have an android phone and have no issues. Will review!
pat gulian says
I have just subscribed to the email ?recipes - will there be a list of types of chiles? That is what I really need - I was unable to print out the list in the website unfortunately, because that is exactly what I need. Thank you.
Mike Hultquist says
I have a page on popular chili pepper types here, Pat: https://www.chilipeppermadness.com/chili-pepper-types/
Kelly Christiansen says
Hi Mike and Patty. I love your recipes! They also inspire me to make other dishes! I thought I would return the favor and give you a recipe. I call it an Italian Stir Fry. It tastes great and appeals to many people. I'm sorry I don't have all the calorie info though. My wife cannot eat wheat and my daughter cannot eat shrimp, so this recipe works with this. Here we go!
1-12 oz. box Gluten free pasta (Rotini)
1 lb. andouille sausage sliced thin on an angle (spicy cajun sausage works, too!)
1 lb. boneless/skinless chicken thighs, bite size pcs.
1/2 lb. imitation crab meat, chunks
2 large carrots, peeled, sliced thin on angles
1 medium onion, cut in half across the center, then cut into 1/2" petals
1 large green pepper seeded and cut into 3/4" squares
1-12 oz. bag frozen sweet peas
1/4 cup extra virgin olive oil, plus
1 Tablespoon chopped garlic
1 Tablespoon dried Oregano leaves
1 1/2 teaspoons Red pepper flakes
Salt and pepper to taste
Grated Parmesan Cheese
1) Cook the pasta to al dente, reserve.
2) In a wok, cook the sausage until it starts to brown on both sides, reserve.
Brown the chicken, in the sausage grease, reserve.
3) Put a splash of oil in the wok, add the onion, pepper, and carrot and sauté,
add the garlic after 2 minutes. when the carrots just start to become tender
(not soft), add the quarter cup of olive oil and all remaining ingredients, plus
the reserved meat and imitation crab. Stir occasionally until everything is hot.
Salt and pepper to taste.
4) Garnish with grated Parmesan Cheese. Serves 4
Options: More pepper flakes, add hot sauce while sautéing the meat.
I hope you try it, AND enjoy it!
Mike Hultquist says
Sounds wonderful, Kelly! Thanks for sharing!
Tim ORourke says
Hey Mike . Gonna fix the Green Chili Stew again tonight with extra servings so my wife doesn't grab the leftovers tomorrow like last time.
Tomorrow night trying the Chili Relleno Casserole, sounds great.
Thanks again.
Mike Hultquist says
Awesome! Thanks, Tim!
Brian says
I’m a 65-year-old Language Professor and veteran of world travel, restaurant work, and amateur chef of world cuisines. I love your site; so many diverse and delicious new tastes and ideas ! Keep up the great work !
Mike Hultquist says
Thanks so much, Brian! I appreciate the kind words!