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.
Dennis says
Hi Mike,
I've just started on the recipes on your site which I am finding very useful and tasty. But I was surprised by your commentary (so far) missing what I was soon to discover was a vital aspect to my chili sauce - time for the flavor to develop. I used a real simple chili powder recipe with vinegar. I am on my second go now. But what I found was that when made the sauce does not taste great. But with a month in the fridge really very tasty and desirable.
I would not want anyone to be put off when first preparing one of your recipes. So perhaps your would like to add a bit of commentary about your experience with this aspect of chili sauces 🙂
Mike Hultquist says
Thanks for the feedback Dennis. I do mention "time" being a factor in many of my newer sauce recipes, but yep, some of the older ones can use an update. But in general, yes, most will change/mellow/improve with age. Cheers.
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!