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.
Julie Larson says
I just subscribed and anxious to make my g'son some hot sauces for Christmas. I am a newbie to peppers so have stuck with the jalapeno type. I saw a recipe for Peri Peri Sauce so may try to find those little peppers, could I substitute anyothers if I cannot find them. I live in a small town with one grocery store and several miles to a large town so If I make the trip I want to get the right ones . He puts red pepper flakes on everything.
Michael Hultquist - Chili Pepper Madness says
Hi, Julie. Welcome. Yes, you can easily substitute in other peppers for most of my recipes, especially hot sauces. Let me know what you wind up making! Good luck, and enjoy!
Janet Les says
I'd love to make a clear blueberry pepper jelly... how would you suggest I adapt the cranberry pepper jelly recipe?
Michael Hultquist - Chili Pepper Madness says
Janet, yes, that would be perfect to use. Just sub in the blueberries. Let me know how it turns out for you. Enjoy!
Alexander Roa says
Have a neighbor growing a sweet bell pepper variety, or so they thought except the peppers are white and look almost exactly like white ghost pepper in shape and color, though maybe a tad less slender, they are wrinkly and white to cream colored, and here is the kicker they are sweet not noticably spicy. Any thoughts to the variety they actually got? Love your blog btw.
Michael Hultquist - Chili Pepper Madness says
Thanks, Alexander. Hard for me to say without a photo. There are white bell pepper varieties, but they are not wrinkly or shaped much like ghosts, unless they are smaller sweet white bells. Maybe send a photo and I can try to help.
Mohammud Jannoo says
I decided to grow some chillies. I have various types 1. La Bomba 2. Thai Dragon, 3. Apache 4. Bhut Jolokia 5.Caroline reaper 6. Trinidad Moruga Scorpion 7. Armagedon F1.
I shall be grateful if you will kindly advise me how big each variety will grow. I only have one plant of each. I am wondering if you also supply seeds or plants for my next season purchase?
I am happy to have come across your website. I hope you will be able to advise me as a chilli expert. My sons have also decided to grow chillies next season if mine grow ok in abundance. We may require training to handle the heat.
Mohammud Jannoo
Michael Hultquist - Chili Pepper Madness says
Thank you, Mohammud. The best place to start is in my Chili Pepper Growing section: https://www.chilipeppermadness.com/growing-chili-peppers/. I hope that helps. Check out my Chili Pepper Types section as well: https://www.chilipeppermadness.com/chili-pepper-types/. We don't sell seeds or plants, sorry. Good luck in your journey!
David says
Hi Mike, I just came across your website and was wondering if you had a recipe for hot sauce using the chocolate bhutlah peppers. I have some growing, but am thinking about turning the peppers into a fine powder and making a rub, but would also like to turn some of the powder into some hot sauce. Have you done anything with these peppers or have any thoughts that may help me?
Michael Hultquist - Chili Pepper Madness says
Hey, David. I have cooked with a lot of chocolate peppers, and it's been a while since I used bhutlahs. Honestly, so many of my recipes in the Hot Sauce Recipes section can be adapted to use those peppers. I would start there, or try my How to Make Hot Sauce page. Let me know if this helps. https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce/
Thomas Andersen says
Stumbled upon you site a few days ago searching for Italian Log Hots.... I have been growing peppers for decades and the long hots always elude me... Local nursery's sell cubanelles and the like... two years ago I ran across Jimmy Nardello seeds that looks like
what the markets sell but no heat... I tried Mesilla seeds I found on amazon last year but the seedlings didn't do well.... Any help with a variety? Seasons come and go and I cant seem to nail the long hot.. Love the site! I seem myself spending a lot of time here.
Tom
Michael Hultquist - Chili Pepper Madness says
Thomas, I have heard of the Italian Long Hot pepper, but have not grown them. There are so many different names for some different peppers. I ran into something that sounds similar called a "long cayenne", though it didn't look like a cayenne to me. If you are unable to find the seeds or plants, I would suggest trying Anaheim peppers, which would be somewhat similar and are easier to find more locally.
Andrew Morrison says
Hi Mike,
I so wish I had found your website and books years ago. Love the recipes!!
Are you planning another book?
Kind Regards,
Andrew
Michael Hultquist - Chili Pepper Madness says
Thanks, Andrew. I appreciate it. No current plans to do another book, but I hope to one day!
Nyasha says
Hey Mike and Patty, I love the website and content! Will be back to check out more posts!
Michael Hultquist - Chili Pepper Madness says
Thanks so much!
neil says
incredible edible site this site is pure magic i love it to death.
Regs all you out there
Michael Hultquist - Chili Pepper Madness says
Thanks, Neil!!
Deborah says
Hi, fab site! I discovered you early last spring and via you discovered Aji pineapple chillies. We grew them and unfortunately for us (a not sunny summer) only got 3, but they are beautiful and have made the most delicious hot sauce. We’re growing more next spring and are researching growing lights. Thanks for all the information and recipes
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Deborah. I appreciate it! Sorry to hear about the small harvest, but good luck next year!
William F Lieske says
Thanks for your Thai Yellow Curry Paste recipe.... but I'm going to argue about one of the ingredients. Thai use ginger a bit but I think the ginger in this recipe should be replaced with galangal. Galangal is one of the most important thing in Thai food that gives it that "Thai taste."
Michael Hultquist - Chili Pepper Madness says
Thanks, William. Galangal would be great here! Agreed! Galangal is knows as Thai Ginger.
CAROL BROWN says
I am trying to make hot pepper jam using mango, peaches, and Carolina reapers, but I've no experience in preserving with peppers. I have yet to find a good recipe for any hot jam using reapers. I want to use the full amount of sugar, not low sugar. Jams and jellies are not eaten by the bowl full so I see no point in cutting down on the sugar. I am also using the dry pectin. I find some recipes are using cider vinegar when using peppers. Is there a reason for that? I would appreciate any of your expertise. Thank you for the dehydrating tips. I am going to try that. You have a very helpful site.
Michael Hultquist - Chili Pepper Madness says
Carol, I have a lot of Pepper Jelly and Jam Recipes here that you can review: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/. You can adapt any of them to fit for Carolina Reapers, no problem. Most of mine use full sugar. If using DRY PECTIN, be sure to check the product label for full amounts. It is typical to use two tablespoons of powdered regular pectin for every 3 ounce packet of liquid pectin. Vinegar is used as more of a preservative and will help the jelly last longer. However, sugar is also a preservative, so feel free to use the same amount of water instead. Let me know how it turns out for you.
Eric says
Thank you so much for your work on this site, Mike. Apart from all the recipes, your hotsauce guide will help me create a chipotle sauce that I've been pondering.
Also, as a fellow screenwriter (who should be working right now), your site has been the perfect excuse to procrastinate for the last half hour!
Best, Eric
Michael Hultquist - Chili Pepper Madness says
Thanks, Eric. Happy to provide the diversion! Let me know how your sauce turns out. Enjoy.