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.
Bob says
Hey Mike and wife, I’d love to have a book of your “types of peppers” if you have one. Your recipes are great! Thanks for everything you do.
Robert Owens
Mike Hultquist says
Hey, Bob. I don't have one, but Dave DeWitt has a great book on pepper types (and other books) that I highly recommend! I appreciate it!
Steve says
Hey Mike!
Been following you for a long time. Even have my kids (all over 20 now watching your recipe videos. I also love craft beer. As a mattiog fact I have been making it (about 60 5 gallon batches in now) just extract kits but love it as a hobby. Family sure doesn't mind that hobby for sure!
Hey just a question,. I finally figured out this year how to grow a bunch of dragon's breath. Took me a couple years to find the balance and I personally love the flavor but...
I have been trying different ways to incorporate them into recipes and sauces a little more tolerable for most people even if they aren't chiliheads like us. So far I have found that it really works well if you use it as a salsa or hot sauce booster if you get my meaning. Might be a silly question with this chile but do you have a favorite way to incorporate superhots like this special chile into recipes to bring out the flavor of the chile without turning people off? Thanks for listening and I wish continued success to you both. You have created what I always imagined all chiliheads would love and share.
Mike Hultquist says
Hey, Steve. Thanks for writing. I also love beer, and we've made a few batches as well. Great hobby! For the superhots, unfortunately, I haven't really found a way to incorporate them into a dish that lets OTHERS enjoy them, as the heat just permeates. I CAN cook with milder (but still hot) peppers, like habaneros or Scotch Bonnets, but anything hotter is too hot for most, particularly my wife, who prefers serrano level. I have some neighbor friends who really like the heat, but it's hard. I get it! I think the way you're doing it is good, but another idea is to bust out a separate batch of your dish to simmer with superhots so you can enjoy it on your own. Call it "Dad's Batch"! You can always freeze leftovers, when appropriate.
Steve J Chasse says
Hi Mike and Patty!
I want to let you know that this weekend we made your carne guisada recipe.
My wife wanted to change it up a bit - and we used yuca in place of potatoes; and after searing the beef and sauteing the vegies put it in a crock pot for ~ 8 hrs. HOLY COW IT WAS GOOD! ( this isn't the first recipe of yours we've made, and none have disapointed! )
We doubled up the amounts, and I'm looking forwards to the leftovers atop white rice.
thanks again for all you do!
regards, Steve
Mike Hultquist says
Awesome! Glad you enjoyed it, Steve!
Anne says
Dear Mike and Patty, Hello from France where I stumbled across your site looking for a Chile oil recipe, not something I find easily here! One of my kids loves spicy foods so we're going to try out some of your recipes. Merci for your friendly and fun site!
Anne
Mike Hultquist says
Thanks so much, Anne. I hope you find many recipes you enjoy!
Wynand Pienaar says
Mike, I live in Pretoria South-Africa and has subscribed way back during Hard Lockdown. I also have a passion for chilli and during lockdown bought seed (online). Since then I have been growing my own chilli and pickle them and make homemade sauces.
Please have a look at my facebook page : @signaturechillisauce
You will find that I use a lot of your stuff and give credit when applicable. May I continue to do so ? I currently have over 500 followers and over 500 likes
I also frequently come across values like 5. 6, 7 to describe chilli heat. How is this derived and compare to SHU ?
I make all recipies for my family first before I post on facebook. The Blackened Shrimp is an absolute winner ! If need be, I adapt to Sout-African availability and convert F to C in my posts.
Chilli lover greetings and keep up the good work.
Mike Hultquist says
Thanks, Wynand. Glad you like the site. It's hard to convert SHU to 1-10, as heat can vary from person to person. I'm OK with you sharing my work on Facebook, but not sure about using screengrabs of content directly from my site and just adding to your own page. Would be better for a link to me. I'd appreciate it.
Tim says
Mike,
in your recent email about making hot sauces at home, you mentioned having carrots as a sweetening ingredient. I came a hot sauce on Amazon by Elijah's Xtreme called Xtreme Regret. It has Reaper and Scorpion peppers. It also contains carrots. Check it out
heather jones says
Just wondering if you have a recipe somewhere for Chilli Jam.
Thank you
Kind Regards
Heather
Chester, England
Mike Hultquist says
Heather, I have several jellies and jam recipes here: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/
Steve says
Mike,
I'm 70years young. I just read & heard of using baking soda on steaks to tenderize them. Any truth to that?
Mike Hultquist says
I've heard of this, Steve. It works a bit like a brine, where the baking soda keeps the proteins of tougher cuts of meat from staying together, making them more tender. I prefer more of a brine, though, but may have to try it.
Lesley Fenton Aiwerioghene says
Hello,
My name is Lesley and I LOVE your website. I’d like to do a dry rub mole poblano for a friend. Can you please help me out here with this?
Thank you in advance,
Lesley
Mike Hultquist says
Lesley, I have a Mole Poblano Recipe here you can refer to: https://www.chilipeppermadness.com/recipes/mole-poblano/. You can use some of those seasonings to make a dry rub, or make this mole sauce, then dehydrate it and grind it into a powder, which would be great.
Mark McLain says
Greetings, I am curious why you boil your ferments and destroy the natural probiotics when making hot sauce? Is this a case of target flavors or improved storage? I have had success with blending and storing the fermented peppers and additional ingredients without boiling. Thank you in advance for your feedback.
Mike Hultquist says
You don't have to cook it if you don't want to, Mark. I like to blend the flavors more and stop the fermentation. The choice is yours.
Andrew says
Hi Mike/Patty,
Just found your site when looking for a recipe for Jerk Chicken marinade. After visiting Brixton and having an amazing taste of the Caribbean at Chicken Wings and Tings, I had to make some myself. Your marinade has my mouth watering and I'm only reading. My girlfriend always thought JERK referred to the reaction one has when eating the chicken.
I only wanted Jerk Chicken but couldn't resist signing up after looking at he rest of your site. Well done, not much catches my attention on the net.
Mike Hultquist says
Thanks, Andrew!
Bakes says
Hi Mike!
Absolutely love your website, it's loaded with more great information than I'll be able to take in in a year!
Looking at your hot sauce recipes, the peach ones in particular inspired me as I have a number of peaches I needed to use. Doing a hybrid of your peach habanero and jerk peach sauces by fermenting the scorpion peppers I'm using with the peaches and garlic and then going from there. Also doing a peach and chocolate bhutlah sauce and using alderwood smoked sea salt in the brine. I'll keep you posted!
Mike H. says
I am happy to hear that, Bakes! Please do keep me posted.
Jim Bell says
Hi!
I know this is an older thread, however, I just wanted to comment on the recipe. My wife and I grew some habanero peppers this past summer, and we decided to try this hot sauce recipe. It is amazing! My question is, can this sauce be frozen for later use?
Thank you for any advice!
Mike H. says
Hey, Jim! If you prefer to my Habanero Hot Sauce, then it is best to store it in the fridge - it should last months or longer.