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.
AMANDA STONER says
Hi Mike. I live in Cobourg, Canada and we are just getting our first frosts now. Had to pick all my unripe ghost peppers. Do you have any ideas/recipes for green ghost peppers? I must have over 100 of them...all different sizes.
thanks so much
Amanda
Mike Hultquist says
Hi, Amanda! Yep, that time of year. You can use them in any of my recipes - they'll just have the unripened/green flavor. They're great for verde style sauces, or you can make a chili paste out of them and use a little bit here and there. Good for jelly/jam as well. See if any recipes catch your eye and I can try to help more. Let me know.
Jack says
Do you know what you need? A meatloaf recipe! I made a variant of America’s Test Kitchen all beef meatloaf and subbed a pound of chorizo for one of beef. Added roasted and peeled Hatch chilies to the onions and celery mix and subbed crushed tortilla chips for crackers/breadcrumbs. Top with a glaze of plum habanero jam or a mole sauce.
Mike Hultquist says
YES!!! I actually have a few ideas on my list. I love meatloaf!
Nancy says
Hiya Mike,
My name is Nancy and I live in the gorgeous Pacific Northwest. Been here a little over 10 years from my lifetime in Southern CA. We just love retirement up here.
Anyway, I want first to apologize for this being the first time I've ever written and to thank you since I owe everything to you for learning how to make hot sauce. I started growing peppers years ago because I love their flavor. I "only" make your recipes because why look for others when I've found the very BEST?! Our favorite peppers are Scotch Bonnets, Habaneros, and Serranos. We also add jalapeno peppers when your recipes call for them. I have also played around trying to personalize my sauces too and have been pretty successful. This year my peppers didn't grow well and after reading on your site that I can make hot sauce from chili powder, I bought a bag of Scotch Bonnet powder. Here's where I need your help. As much as I love the above peppers, I can't tolerate the heat as much as lots of folks. I love them for the flavor most of all. Of course I want some heat but I don't want it to be so bad that I can't even eat it LOL. You recommend 1 cup vinegar to 4 tablespoons chili powder. If I put 4 tablespoons of Scotch Bonnet powder into only 1 cup vinegar along with other ingredients, my mouth would burn up completely LOL but to me, there is nothing in the world like the flavor they have. I would really love your opinion about making a hot sauce for me from Scotch Bonnet powder that gives a good kick but doesn't burn me so badly that I can't eat it. Just your opinion would be so very helpful. I did try and grow a pepper this year that has Habanero flavor but no heat. That would have been cool for munching on my zero heat is not what I want either. Do I sound crazy? Help please.
Thank you so much,
Nancy
Mike Hultquist says
Hi, Nancy! A good option for you is to make a hot sauce with very mild peppers but add in hot chili powder to achieve a balance. My new St. Augustine Heat Hot Sauce (https://www.chilipeppermadness.com/recipes/st-augustine-heat-hot-sauce/) for example - I made a version for Patty with mostly yellow bell, but added in a few datil chilies for a touch of heat. You'll get better results mixing in fresh chilies for texture, and adding in some powder for heat. Let me know if this helps.
Jill Taylor says
Hey Mike! So I am in Houston visiting family--and my sister in law made your jambalaya--at my request because she made it for me last time I was here and I asked for the recipe. And I think that got me onto your emails and they are so wonderful. I am filling up my computer saving online recipes and have bought your first cookbook. So tonight, we had it again and I happened to look at her computer and saw it was you! Then she told me you lived in Charlotte!! I live North of Charlotte on Lake Norman! That is crazy! Would love to know what area and meet you and Patty! I hope you love Charlotte! We have since we relocated there long ago!
Mike Hultquist says
I'll shoot you an email, Jill! =)
Jack Leach says
Will your new cookbook include all the recipes that are online in ChilliPepper Maddness?
Mike Hultquist says
It includes favorites from the web site, Jack. I have some FAQs here: https://www.chilipeppermadness.com/flavor-madness-cookbook/
Marc Felker says
so you have opened our eyes to roasting a pumpkin. only tried salt/pepper and butter. do you think hot honey and maybe tajin would work. looking forward to your new book
Thanks
Marc Felker
Mike Hultquist says
Thanks so much, Marc! We LOVE roasted pumpkin. Glad to share! Yes, I think hot honey and tajin would be a tasty combo.
JAMES says
I LIKE YOUR CHILI RECIPES AND KEEP SENDING ME RECIPES IDEAS.
THANKS
Mike Hultquist says
Sure thing, James! Make sure you're on my email list! More coming!
Mark Adams says
I have a question regarding Louisiana hot sauce recipes. How do you know the amount of peppers to use? For tabasco 5oz is used in your recipe, red serrano 1 pound. How much would you use, say, for red chiles or thai chili? Is there a general guide, or personal preference?
Mike Hultquist says
Mark, it's tough to say because the sizes of peppers varies so widely. This is why I use weights. Even out of my own garden, some peppers can be small and others large, even from the same plant. I always suggest getting a small kitchen scale. They're pretty cheap.
CHRISTINE H says
I love this Caribbean hot sauce. It's unique and flavorful!
Christine
Mike Hultquist says
Awesome! Thanks, Christine! Maybe you can share this on that recipe page. Cheers!
Big Eazy says
Mike im a Tennessee transplant from South Louisiana & fellow "Hothead" like yourself. I literally sip hot sauce to get my taste buds primed up before a meal. I also make my own sauces from my garden. Recently I experimented around with something different that id like to share:
Dill pickle/Habanero hot sauce. Basically substituting the pickle juice for half the yield of the vinegar asked for in recipe. I also use Tabasco peppers & Carolina reaper (not much) along with the Habanero, letting them ferment at least 1 month. Garlic, squirt of lemon juice & kosher salt.
I bottle my sauces & give to friends. They absolutely love this sauce recipe. Try it out for yourself & see what you think. My wife who's not a Hothead loves it on salad & cold cut sandwiches. It's definitely different!
Mike Hultquist says
Hey, Big Easy. Yes, I love that. Pickling juice is great for so many things, perfectly at home with a hot sauce in place of vinegar. I've done that with sauces I just toss together, as I hate wasting it! Yours sounds awesome. Thanks.
Julie Murphy says
Up here in Canada we have a very limited access to chilis but we love them and so enjoy your postings. I grow what I can with our limited season.
Have you tried Habenero infused maple syrup? It is a fantastic glaze on port or chicken.
Mike Hultquist says
You can definitely use that as a glaze, Julie. I love it!
William A. Salter says
Love the Cowboy candy, added 3 tablespoons of grape jelly, it was delicious, also made some homemade Pear butter, and added a small jar of the Cowboy Candy syrup, it is out of this world . Think I will try it on wings. Thanks
Mike Hultquist says
Sounds perfect, William! Thanks so much!!