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.
Madeline Trammell says
Hi Mike and Patty!
I am so glad I came across your website. I will be subscribing to your weekly email newsletter. I cannot wait to get it! I hope you are still doing it 🙂
I am new to "cooking" with different types of peppers (I use the common peppers such as: Anaheim, Habenaro, Jalepeno, Serono,, etc.) and just wanted to drop in and say that I appreciate you listing all the chili peppers by name and their description. That makes it a lot easier for me to know exactly what I am needing for a recipe.
My husband and I live in Texas and we are wanting to start growing a few of our own peppers. Can you give us some advise? How do you suggest we start? Should we start with seeds or starter plants?
Again, I am looking forward to your emails.
Thanks,
Madi
Michael Hultquist - Chili Pepper Madness says
Thanks, Madi. Welcome to the awesome world of chili peppers! I suggest starting with my Growing section of the site: https://www.chilipeppermadness.com/growing-chili-peppers/. You can find a lot of information there to start from either seeds or seedlings. Good luck and let me know what you wind up growing! Excited for you!
Mark Akins says
Hi Mike,
I am so happy to have found your site and am excited to try some of your recipes. I have quite a few peppers on the way, ghost, cowhorn, jalapeño, serrano, and cayenne. However, I may be moving soon overseas, so I’ve been doing research on canning hot sauces and salsas (never thought it was going to be so dangerous.) I did a lot of reading you posted on dehydrating peppers and now have a nice dehydrator. Have you made some hot sauces from from dehydrated peppers? I was thinking of doing that with the majority and then cooking up the sauces and salsas once I get settled in my new location.
Also, thanks for the resources on buying seeds. That will be important for next year.
Take care,
Mark
Michael Hultquist - Chili Pepper Madness says
Thanks, Mark. Yes, I make hot sauce from dried pods all the time. They easily rehydrate in the liquids you're using, or you can rehydrate them in water, drain them, then proceed with your recipe. Works great! Good luck with your move!
Mark Akins says
Thanks, Mike.
Lawrence says
Hi Michael! Thanks for your website, it's awesome! I have a question regarding hot sauce. I'm making a dried chile sauce with 3 types of chiles. It's coming out fantastic and people are loving it! My problem is that I'm getting a lot of separation and I'm hoping to fix that. I'm using a combination of vinegar, water and oil. I also boil my dried chiles briefly to rehydrate them. The liquid is mostly the vinegar but perhaps I should further reduce the amount of water, and more so the oil? I know Xanthum Gum would solve my problem, but I'm hoping not to use it, or at least add a minimal amount. Thanks!
Michael Hultquist - Chili Pepper Madness says
Hi, Lawrence. Thanks, man. There are a few things you can do. First, process the sauce more if possible to help it mix better and reduce pulp. You can definitely reduce the amount of liquid you're adding. Oil will naturally separate from a mix like this, so also possibly limit the oil if possible. You can always resort to a thickener as you've mentioned as well. Let me know how it turns out for you.
Lawrence says
I do blend it pretty good, but I can definitely go longer. Also, I strain it, so perhaps I should blend it very well again after straining it. I will make another batch tomorrow and let you know how it turns out. Thanks Mike!
frugal hausfrau says
I'm enjoying your site and am glad to have stumbled across it! So nice to "meet" you guys. What a fun collaboration the two of you have!!
Mollie
Michael Hultquist - Chili Pepper Madness says
Thanks, Mollie. We love it. Fun!
Jon says
Very cool youre in Northern IL 🙂
Michael Hultquist - Chili Pepper Madness says
Currently, yep!
James Roth Roth says
Hi Mike
Love your site!
I'm looking for locally sourced Super Hots and medium hots. I'm a chili head looking to start up a hot sauce/specialty food business.... spicy pickles, salsas, bbq sauces, wing sauces and dry rubs. Does your company grow hot chilies as well. If not can you give me a few names of a few local farmers that provide bulk wholesale peppers. I also grow my own superhots, but only have about 100 plants in raised beds so far. But I need chilies all year round.
Thanks in advance for any info
All the best
Chef JR
Michael Hultquist - Chili Pepper Madness says
Hey, Chef JR. I don't sell pods, but check out my Chili Pepper Resources page to find plants, seeds and pods. I hope this helps! Good luck with your business!
Richard Nee says
Hi Mike. Inexperienced in the kitchen so no it is my problem but don’t know what I have done wrong. Honey beer mustard dip. I followed instructions to the gram but still when processing end up with just a liquid soup in the processor. I just cannot see how to solidify with only just 4tbsp of brown sugar? Using new mustard seeds and good beer? I had this type of dip in Latvia last week and was wonderful so know it will be good! Any help appreciated and I will persevere. T
Tx Richard London
Michael Hultquist - Chili Pepper Madness says
Hi, Richard. Sometimes the mustard can be quite liquidy. Did you process it with a stick blender or food processor? That will definitely help thicken things up. You can also try adding in more mustard seeds to absorb the excess liquid. Let me know if this helps.
Debby Geffre says
Hey Mike.....I m back again!! I just today stumbled upon your site while checking out the peri peri sauce recipe. Well.......seems you and wife Patty have an amazing site , lives , lots interesting stuff going on. I love a gr8 suspense novel.
I checked out your published stuff. Can I find you on Amazon?? I want to read your stuff!! I'll just go look for myself.....Im am from Maine (though currently I live with my husband and storm chasing daughter near Nashville) near where King takes summer residence. Just wanted you to know i stopped took a few minutes and read bout you and Patti....just lovely!! Im off now....going to look up your stuff and buy it so I can read it and Ill let you know what I think!! Im excited!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Debby. Watch out for some of the older stuff. Haha. I've been writing more movies lately. You can find me on IMDB here: https://www.imdb.com/name/nm2478416/?ref_=fn_al_nm_1. Also, here is me at Amazon. Take care!
Dave says
My Baked Potatoes
Ingredients
1 med- Large potato per person
1/2 tsp butter + bit extra
1/2 tsp crushed garlic
1/4 tsp salt
1/4 tsp ground pepper
Method
Preheat oven to 180 C
Using an apple corer core the potato 3/4 way through, length ways, remove the plug. cut off 1cm from end of plug
fill the hole with the above ingredients, push plug back in to the hole, prick the skin a few times with a fork then wrap in foil with butter,
Place in preheated oven until cooked, can also be cooked on an open braai.
Can do similar with onions or Mielies (sweet corn)
Add any hotstuff you want to it also
Michael Hultquist - Chili Pepper Madness says
Sounds like a delicious baked potato, Dave!
Scott says
Hi Mike,
I currently came across your blog here and have thoroughly enjoyed to the tune of reading every page and entry. I have a question, I live in Alaska and was wondering if you have any reputable sources that will ship peppers like ones from other countries, super hots etc?
thank you for your time and work.
Scott
Michael Hultquist - Chili Pepper Madness says
Hi, Scott. Thanks. I have gathered a list of resources for seeds and plants that you can review. Some of them will ship peppers. Check it out here, and good luck: Chili Pepper Plants Resources and Chili Pepper Seed Resources.
Margo Haynes says
I've been subscribed to your blog just long enough to know your recipes are "right up our alley" taste wise & are absolutely delicious! My thanks to you & your lovely wife Patty for all of the love & hard work that you pour into your blog!
Michael Hultquist - Chili Pepper Madness says
Thanks, Margo! We both appreciate it! Thanks for coming!
Anabela says
Hi Mike
I live in Johannesburg South Africa. I have a five year old cayenne chili tree. For some reason the chillies have lost their heat over the past two years and they all taste like bell peppers. Do you know what could have caused the chillies to lose their flavour?
Thank you.
Michael Hultquist - Chili Pepper Madness says
Anabela, it could be the growing conditions of the tree in the last year. Chili plants and trees are affected by weather and soil conditions, so if it was a very rainy year, or if the tree has been overnourished, it could potentially affect the pods produced.
John says
The chicken vindaloo recipe looks fantastic!
Your web site is now bookmarked and I expect to come here often.
Michael Hultquist - Chili Pepper Madness says
Thanks, John! I do LOVE that recipe. Extra spicy for me, please!