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 3-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! Learn more about my philosophy and how I test all of my recipes.
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, 176K+ on Facebook, 58K+ on Instagram, and 230K+ 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 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.
Kevin Looker says
Hey Mike,
You've referenced the use of Bourbon in your recipes.
I am not a Bourbon drinker and don't know anything about it.
What would you recommend for the best recipe outcome?
Mike H. says
Hey, Kevin. If you're not a Bourbon drinker or prefer to avoid alcohol in your recipes, you can typically substitute Bourbon with a non-alcoholic alternative. For example: Bourbon extract, vanilla extract, apple juice or apple cider, chicken, vegetable broth or even water. The choice will depend on a specific recipe and flavor you are trying to achieve!
Kristin says
Mike,
I finally got around to trying to make Tabasco sauce from my fermented Tabasco peppers, but when I opened the jars (I used masontops) it all smelled like ammonia. I was trying to go all McIlhenny and they’ve been under the cabinet for a while (). I freaked out and dumped them. Did I do right, or would they have been okay? This whole fermentation/canning/bottling thing scares me, I’m afraid of poisoning my family. Please advise.
Thanks
Kristin
Mike H. says
Kristin, it's understandable to be cautious when it comes to homemade fermented products. Whether they were OK or not, you did the right thing - listened to your gut. The ammonia smell you encountered might be due to the fermentation process, but it's essential to consider a few factors: duration for one. Tabasco peppers can be fermented for an extended period to develop their flavors fully. However, if the fermentation process continues for too long, it can result in an unpleasant odor. Next, always ensure that your jars, utensils, and equipment are thoroughly sanitized before beginning the fermentation process. Proper sanitation helps prevent harmful bacterial contamination. Also, during fermentation, it's crucial to monitor the smell and appearance of the peppers regularly. If you notice any signs of mold, unusual discoloration, or an extremely foul smell (not the typical fermentation odor), it's best to discard the batch. You can always try again anyway 😉
Ann says
Thank you for your great recipes!
Do you remove the seeds of the chilies for the chili garlic sauce and your other recipes or just trim the stem?
Mike H. says
You are very welcome, Ann! And there are so many different recipes, so it depends. You can always keep or remove the innards to control the heat - it's totally up to your preference!
Billy Jo says
Hi, I love your recipes and youtube channel, I am just starting as a gardner and I am going to use your hot sauce recipe for my cayenne peppers, I had a question; I know in the recipe it calls to boil the cayenne peppers, willboiling them hurt my inside cats eyes or breathing? I didn't know if it would put off some spicy fumes or something, Thank you for your time, and Thank you for your recipes, my family enjoys them!
Mike H. says
Hi Billy, thank you for your kind words. I am glad you are enjoying my recipes! And congratulations on becoming a gardener - great beginning of the new year =) You are absolutely right - boiling can release capsaicin into the air and thus irritate eyes, nose and throat of humans AND pets. So it is a good idea to protect them, especially if they have sensitives to spicy fumes. The good news is that you only need to do it for the time you are making the sauce, so isolating your cats in another room would be the way to go. Also, make sure the ventilation in the kitchen is great, and give it some time for the fumes to dissolve once you are done. Wash your hands thoroughly before petting the cats, too. Then all you've got to do is monitor your cats for any signs of discomfort, such as excessive sneezing or watery eyes, for example. If you notice any, you may need to call a veterinarian, but this should not happen if you take all the precautions above. If you don't notice any adverse effects, it means that every time you make a sauce in the future, you will now exactly what to do and be 100% sure everything will go OK. Enjoy the sauce making process - I bet you will love it!
Steve Meyerink says
Thank you Mike and Patty for putting this amazing site together. I am a huge pepper fan, and you have absolutely nailed it with the variety, clarity, and the perfect pictures that immediately make me want to cook every recipe. I recommend this site to all my foodie friends that crave great pepper recipes too. Very well done, and thank you again!!!
Mike H. says
I really appreciate it, Steve. Enjoy!
Bruce Koenig says
Hi Mike I really enjoy your recipes having a hard time printing any suggestions on how to do so
Thank you
Bruce K
Mike H. says
Hi Bruce. To print, go to the recipe first, for example, this one. Then scroll down to the recipe card that has a button saying "Print" in its upper left corner. Hit it and you will have another window opening that's ready for print (click here to see a simulation of what will happen when you hit that button in the recipe card). In that new window press "Print" again (it will now be at the very top) and then again "Print" in the print modal window. That's it. Just make sure your printer is up and running and connected to the computer. Let me know how it goes.
Birdman says
Mike:
If I was to incorporate your Jamaican Jerk Seasoning directly into some sausage meat (for sticks or extruded jerky) about how much would be required (per pound of meat - or 25 lbs meat) without being "overwhelming"?
Thanks!
Mike H. says
Hi Birdman, thank you for your question. It really depends on your personal preference for spiciness and intensity. And as Jamaican Jerk Seasoning can be quite intense, I recommend starting with a conservative amount and adjust to taste. Maybe try 1-2 teaspoons of the seasoning per pound of meat to start with, and then gradually add more if needed.
Dave Okay says
Hi Mike:
Been following you on YouTube for a while now. Just stumbled into your web site. LOVE IT! I made you're Menemen Recipe a couple months ago. Yep you're right, it's at the top of the list for favorites. My wife can't get enough. And we've discovered that you can very easily freeze and re-heat it. i'll make a double batch or more and freeze the left overs. Great to take on our camping trips!
Mike H. says
Thanks. Dave. I am happy that you guys enjoy it! And welcome to the website =)
Jeremy says
Hello Mike,
I'm new to your site and I wanted to say how much I enjoy your recipes! Although I've been a chili head my entire life I'm just now getting into the spicy cooking and your site has been my staple for that so thank you. Also... If you ever feel the need to come up with a spicy pickled egg recipe that would be great! Thanks again for all that you do.
Mike H. says
Thank you, Jeremy, I appreciate your warm comment and great idea! I hope that you will keep coming back to the blog. And please don't forget to leave 5 stars whenever you enjoy the recipe. Thank you! 😉
Paul says
So glad to read that Mike. I have a jar of ‘longer than I’d normally ferment’ Sriracha sauce in the fridge and that has separated. I was wondering just the same as Cynthia as to the cause and whether it should be chucked out but it’s reassuring to know that all is not lost.
William Koch says
I just wanted to send you an email to let you know how much my family and I enjoy your recipes. They are a regular dish in our house. Never disappoints. Chile Verde, Birria (last night), White Bean Chile and others rock our home on a consistent basis. Thank you for that. Super fun! Your instructional videos are perfect. Always looking for the next recipe to drop into our inbox. We have your recipe book and refer to it often as well
Thanks.
Mike Hultquist says
Thanks so much, William! I greatly appreciate it! Thank you! I hope you'll leave a review for my book as well. That always helps! All the best to you and your family.
Harry Gordon says
Hi Mike, I have a question about fermenting. I chopped the peppers and covered them in 3% brine. After a week of fermenting, a white substance, sort of film in a net pattern, began to appear on the surface of the brine. After two weeks, I tried to remove as much of it as I could. I then added vinegar and strained the peppers. The mash tasted wonderful.
But I am puzzled by the white film that formed. I see from the earlier comments that it might be a yeast. Is this a problem indicating the mash is bad?
Thanks.
Mike Hultquist says
Harry, it sounds like kahm yeast, which is harmless. It can have a bitter/sour taste, but won't hurt you. It is best scraped off.
Lawanda Lumbard says
I am creating a cookbook for the members of my church of recipes that I have tried and enjoyed. I made your Creamy Jalapeño Sauce recipe and fell in love with it. I would like to include this in the cookbook. This will not be sold, but distributed free of charge. Can I have permission to use your recipe?
Mike Hultquist says
Shoot me an email, Lawanda. =)