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.
Michael says
I have always loved spicy food. I'm considered an undertaster, so I spice everything up! My favorite sandwich is one which you are probably familiar with since you are from Chicago - the Italian Beef Sandwich! I fell in love with it when I would travel to Chicago on business. I love it hot and wet! Give me all the amazing hot spices and I'm in heaven!
Mike Hultquist says
Yes! We do LOVE our Italian Beef Sandwiches! Since we moved away, I have to make them at home.
barry BYRNE says
Hi Mike, Love your recipes, but now I am going bald after cooking some of your delish, recipes. My wife wants to blame you for this but I tell her that it is just the species that are causing this and it isn't your fault. Not really! Love your stuff!
BB From Nor Cal!
Mike Hultquist says
Haha, right? Thanks, Barry!
Russell Fisher says
Sour Cherry Scorpion Jelly
Hi Mike,
I tweaked your cranberry jalapeño jelly recipe to use up a bounty of sour cherries that my neighbour gave me.
The resulting jelly was fantastic (In my opinion!!) and I thought I would share.
Thank you for the inspiration!
If you are able to try it, I would love your feedback on any adjustments you would make.
Thanks,
Russell
Sour Cherry Scorpion Jelly
250g Sour Cherries
1 Large Red Pepper
2 Scorpion Peppers
2 Red Sriracha / Red Jalapeño
2 Cups Apple Cider Vinegar
8 Cups sugar
2-3oz Liquid Pectin
1. Chop all solids and add to pot with vinegar. (Be careful of the scorpion peppers!!)
2. Boil covered for 10 min
3. Strain out solids.
4. Toss away the solids and add the liquid back into the pot.
5. Add sugar and swirl to incorporate.
6. Add pectin and boil for 2 minutes.
7. Add hot liquid to prepared jars and seal.
8. Boil jars for 10 min.
9. Cool and let sit for 24 hours.
10. Should fill about eight 16-18 125ml jars.
{photo - Jelly Jars}

Mike Hultquist says
Sounds wonderful, Russell! Thanks for sharing!
Brooke Cragen says
Found your website several years ago while searching for ideas to use up lots and lots of assorted extra garden peppers. Since then it has been one of my reliable go to sources for ideas and thoughtful instructions. Thank you both for all the knowledge and great information that you share with the rest of us. Did not have the luxury of space or time to grow a garden until I married my husband at 42 years old. Now I am the wife of a gentleman Farmer, with leisure time to finally grow all the flowers and veggies I want. Thank You, Husband. And thank You, CPM, for continuing to be a source of inspiration and knowledge!
I’m always looking for ideas to use up all the stuff that I can’t give away! .
Mike Hultquist says
Wow, Brooke! I'm incredibly happy and honored by this! Seriously, I'm always happy to be helpful and inspire people with cooking and spices, and chilies! =) Thank you very much.
Paul says
Hi Mike,
Just a note to say that, since I discovered this site a few weeks ago, I have invested in some Mexican dried Chillis and have begun experimenting again.
Now, I’m not a jealous man by any means but I must say that living in dreary old Blighty (Britain) I am rather envious of your access to all those wonderful chillis that I can’t get hold of here.
I’m with you on the real ale/craft beer thing…Cheers!
Paul
Mike Hultquist says
Glad to help inspire, Paul! Yes, I've heard from many people in Britain about the lack of certain peppers. I hope you can find a good resource online that delivers! I appreciate it.
John McKelvey says
Hi Paul,
I saw your comment and wanted to offer some additional ideas for finding hot chiles in Britain.
With all of the people from India (and other chile friendly parts of the world) living in the UK these days, you might be able to find fresh hot chiles in local markets. If not, ask the proprietor of your nearest Indian, Sri Lankan, or Szcechuan Chinese restaurant where they get their chiles. They might be willing to share sources.
Also, believe it or not, many hot chiles can be grown in Britain. If you have space to grow plants at home you might want to contact this company that breed seeds (including chile peppers) specifically for the English climate https://seaspringseeds.co.uk
Hope these ideas help you to find some additional chile pepper sources!
Best Wishes,
John
Paul:-) says
John,
Thankyou for your suggestions.
I have since discovered a small but comprehensively stocked Halal Butcher’s/ Grocers relatively nearby where they have several types of chillies. As usual the chillies are distinguished by colour, length and country of origin (type rather than actually grown there). I have found lots of online suppliers of dried chillies from around the globe.
Thankyou again,
Paul:-)
Judy P. says
This is probably a silly question to ask you Mike, but years ago, I'm talking YEARS, we used to get Pork Rinds from a company named Guy's and they had this little packet of hot sauce in with the rinds. There wasn't any name or ingredients listed, that I remember anyway. But it was so good. It was kind of oily too. I've never been able to find any like it since and I think Guy's went out of business a long time ago too. It was almost clear, but you could see the spices in it. Would you have any idea about anything similar? Thanks.,Judy
Mike Hultquist says
Hi, Judy. No, I've never tried that brand, though the packet sauce sounds a bit like what comes in some instant ramen products. I had one from "Mike's Might Good Ramen" that had a clear liquid in a packet that added some heat. I think you could really just use chili oil.
Glenn says
Hi Mike, did your site back in the day sort pepper types by region or continent instead of alphabetical? I was wondering if there is a way to do this? Love everything you do.
Thanks Glenn
Mike Hultquist says
Hi, Glenn. It always been alphabetical, but turned into multiple pages with my new template, which I don't like. I wish I had a better system/database for this. UGH. I do appreciate it!
Glenn says
Thanks so much and LOVE THE WEBSITE!!!!
Kenrick Fearn says
Mike
Super happy as a fellow chilli head to find your website and YouTube videos …many of the recipes are sadly out of bounds to me as I have been eating keto for over 10 yrs and coupled with the fact that I am Muslim so no pork or alcohol but boy do I love hot spicey foods …fortunately you provide lots of non pork recipes or I use chicken etc to replace Pork and although I don’t eat any wheat based foods I do have a whole host of keto alternatives for a majority of things. Being a British person living in North Eastern Spain I am also very interested in traditional Spanish food too. But I was really surprised at the lack of real Spicey heat in their food …so sourcing fresh hot chillies is pretty impossible …I am growing my own and have a variety on the go with variable success …it seems the hotter the chilli the more fragile their growth is …the climate here is almost perfect for many / most varieties…but the challenge is getting good quality reliable seeds …but such is life …keep up the awesome work …
Mike Hultquist says
Thanks so much, Kenrick!
John Shotsky says
Mike,
I have all your cookbooks. And, I've found a new hot sauce that I can't get enough of. I have planted 16 giant red habanero plants just to get the habanero peppers to make this new sauce.
The sauce is Marie Sharp's "Smokin Marie". Here's a link to it.
https://mariesharpsusa.com/products/smokin-marie-hab-pepper-sauce?variant=14563241721891
Its unique flavor comes from smoking the peppers with certain woods - Craboo (nance), grapefruit, guava and orange.
Here is a link to their process:
https://mariesharpsusa.com/blogs/how-and-why/what-is-marie-sharp-s-secret-process-for-smoking-habanero-peppers
I found a source for most of the wood.
https://www.amazon.com/dp/B09JBGJS3T?psc=1&ref=ppx_yo2ov_dt_b_product_details
I bought this assortment of smoking pellets and want to make some hot sauce with it. I'm thinking the 'Fruit BBQ' may substitute for the grapefruit wood. I wrote to them to see if they will tell me what woods are in that selection.
I was wondering if you would be interested in creating a copycat recipe. I can follow recipes, but I'm not as skilled as you in creating new sauces.
I have purchased multiple bottles of this sauce, and even a gallon. It is the best sauce I have found so far. A little later, I can ship you a bunch of habaneros - they are just starting to ripen.
Let me know if you're interested in this project!
Regards,
John
Mike Hultquist says
John, I don't believe I have the time to experiment, but sounds like fun for you. I personally would start with this Habanero Hot Sauce Recipe (https://www.chilipeppermadness.com/recipes/habanero-hot-sauce/) as a base, but smoke the habaneros with your wood choice. Use onion instead of shallot, and add lime juice (maybe 1-2 tablespoons as a start). I'm not sure what other "spices" they use in their ingredients listing, but they mention "chipotle flavors", so perhaps 1/2 teaspoon chipotle powder (as a start). They list their ingredients as: "Fruitwood smoked fresh red Belizean habanero pepper, hand chopped carrots, natural vinegar, hand chopped white onions, natural sea salt, freshly squeezed key lime juice, and fresh garlic". The woods used to smoke the habaneros are listed as "Craboo wood, Grapefruit Wood, Guava wood and Orange wood". Let me know how it goes.
Daniel Bevarly says
Hi Steve, On the phaal curry recipe, how many habanero peppers are you suggesting? It looks like they are not chopped much. Is that correct? Thanks. I am looking forward to making this and other wonderful recipes on your web site. Dan
https://www.chilipeppermadness.com/recipes/phaal-curry/
Mike Hultquist says
Thanks, Daniel. The recipe calls for 3 whole peppers, chopped to your preference. Enjoy!
jodie says
My husband and I are big fans. I always go to your site when he asks for buffalo anything. Did you have an earlier version of the buffalo mac and cheese recipe?The current recipe seems different.
Mike Hultquist says
Thanks, Jodie. I did update that recipe to be more current, but the video recipe in the recipe card is still my older recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/pasta/easy-creamy-buffalo-chicken-mac-and-cheese/
Allen Glover says
Hi Mike and Patty,
We have started following your Youtube channel and have made many of the recipes including the jalapeno crema, cowboy butter (had that tonight with tenderloin steaks done in the pan with rosemary brown butter and jacket potatoes! Yum!), and thai sweet chili sauce. I love spicy and your channel has given us a lot of joy so far! I haven't seen it on your site but you owe it to yourself to try Yukgaejang if you haven't yet. It's a very spicy Korean beef and vegetable soup that my brother in law introduced me to and is my new favourite.
Keep up the great work and thank you for the hard work you both do. I have some carolina reapers in the garden growing right now and I'm planning to do a purple tomatillo salsa with them.
Cheers,
Allen Glover
Mike Hultquist says
Thanks so much, Allen. I appreciate it. I greatly enjoy yukgaejang. Breaking out my gochujang! Have a great day, and good luck with the reapers!
Patrick H. Bair says
Hi, guys! Are you familiar with the Aji Rico chili? I planted one this year on a whim.
Mike Hultquist says
I have not grown them, Patrick, but have grown many aji types. Great peppers!