Belizean Hot Sauce
3 to 4 tablespoons Hot Mama's
Habanero Pepper Mash
1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon vegetable oil
1 cup chopped carrots
2 cups water
3 tablespoons fresh lime juice
2 tablespoons white vinegar
In a skillet, sauté the onion and garlic in the oil until soft
Add carrots and water and bring to a boil
Reduce the heat and simmer until the carrots are soft
Remove from heat and transfer to a blender or food processor
Add the habanero mash, lime juice and vinegar and puree until smooth
Serve at room temperature or chilled
Caribbean Hot Sauce
1 cup Hot Mama's Habanero Pepper Mash
1 cup water
1 onion minced
2 cloves garlic minced
Place all the ingredients in a blender or food processor and puree until smooth
Let sit for 1 hour to blend the flavors
Tilapia Fish with Manganero Sauce
Tilapia Fish
Onions sliced
Red or yellow Sweet Peppers sliced
Lime juice ˝ lime
Seasoning to taste
Manganero Sauce - ˝ cup
Preheat oven 350°
Line a pan with aluminum foil with sufficient foil so that it can be folded over and sealed
Slice the onions and sweet peppers into thin pieces
Put the Tilapia filet or whole fish into the pan
Squeeze ˝ lime over fish
Season to taste
Arrange onions & sweet peppers over the fish
Pour the ˝ cup of Manganero Sauce over everything
Fold and seal aluminum foil and place pan into a preheated oven of 350° and cook for 30 minutes
Serve with vegetables of your choice
Manganero Sauce Gravy/Topping
1 cup Butter
1 cup Manganero Sauce
˝ Lime squeezed
Onions chopped
Sweet Peppers chopped
Sliced Mushrooms (optional)
Seasoning
Chopped Garlic
Sauté onions & sweet peppers in butter, stirring continuously
Season to taste
Add Manganero Sauce, mushrooms and garlic
Use to top potatoes, seafood, vegetables, rice
A thicker gravy can be achieved by adding a little corn starch
Sweet Pepper Cream Cheese Dip/Spread
1 pound cream cheese, room temperature
1 cup Hot Mamas Sweet Pepper Sauce
Place the cream cheese onto the center of a plate and pour the Sweet Pepper Sauce over so it covers all of the cheese
Refrigerate until ready to serve. Garnish with fresh fruit, crackers or thin sliced French bread
Note: To use as as hors' doeurves: soften cream cheese, blend with Sweet Pepper Sauce thoroughly and pipe through a tipped pastry bag onto crackers
Garnish with small julienne of red apples & serve
Serves 4-6 people
Sweet & Spicy Chickemakis
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1 pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1 cup Hot Mamas Sweet Pepper Sauce
Preheat oven to 350 degrees F.
Cut chicken breasts into 1 inch cubes and cut each bacon slice into thirds
Wrap each chicken cube with bacon and secure with a wooden pick
Stir together brown sugar and chili powder and dredge wrapped chicken in mixture
Coat a rack and broiler pan with nonstick cooking spray
Place chicken wrap on rack in broiler pan, bake at 350 degrees for 30 to 35 minutes or until bacon is crisp
Remove from oven and serve accompanied with a small ramekin of Sweet Pepper dipping sauce
Serves 4-6 people
Sweet Habanero Hollandaise Sauce
4 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon orange juice
1 dash ground black pepper
1 tablespoon Hot Mamas Sweet Pepper Sauce
In a blender, combine the egg yolks, mustard, lemon juice, orange juice, black pepper and Sweet Pepper Sauce, cover and blend for about 5 seconds
Place the butter in a glass measuring cup and heat in the microwave for about 1 minute or until lightly melted and hot
Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream and it should thicken almost immediately
Keep the blender on until fully emulsified. Serve warm
*Note- add roasted shallots & chopped fresh tarragon to this recipe for a Sweet Habanero Bernaise Sauce
Serves 4-6 people
Sweet Habanero Steak Sauce
2 tablespoons Hot Mamas Habanero Pepper Jelly
2 tablespoons Hot Mamas Sweet Pepper Sauce
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons tomato sauce
2 tablespoons malt vinegar
5 drops Hot Mamas Hot XX Habanero Pepper Sauce
Salt & pepper to taste
In a saucepan over high heat, blend Habanero Pepper Jelly, Sweet Pepper Sauce, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar,
Hot XX Habanero Pepper Sauce, salt and pepper
Bring to a boil over high heat & reduce immediately to a slow simmer for 30 minutes while stirring every 2 minutes. Chill & serve
Serves 4-6 people
Sweet Pepper & Citrus Vinaigrette
1/4 cup lemon juice
1/2 cup orange juice
1 lime, juiced
1/2 cup Hot Mamas Sweet Pepper Sauce
1 tablespoon Dijon mustard
1 tablespoons honey
1 cup olive oil
1/2 cup white sugar
Salt & pepper to taste
In a blender, combine the lemon juice, orange juice, lime juice, Sweet Pepper Sauce, honey, mustard & white sugar and blend at high speed for thirty seconds
Slowly blend in the rest of the ingredients and add salt & pepper to taste before serving
Serves 4-6 people
Sweet & Spicy BBQ Sauce
1/2 cup chili sauce
1/2 cup rum
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 cloves garlic, crushed
1 cup brown sugar
1/2 cup Hot Mama's Sweet Pepper Sauce
Ground dry mustard
In a saucepan over low heat, mix the brown sugar, chili sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and Sweet Pepper Sauce
Simmer 30 minutes, stirring occasionally, cool and refrigerate until ready to serve
Use as a baste or with any of your favorite BBQ dishes
Serves 4-6 people
Grilled Corn, Tomato, & Mozzarella Salad
3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup Hot Mamas Sweet Pepper Sauce
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves
Whisk the vinegar, Sweet Pepper Sauce, salt, and pepper together in a small bowl
To make a smooth dressing, gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream
Shear off the corn kernels with a sharp knife over a bowl and toss in the tomatoes, scallions and mozzarella
Pour the vinaigrette over the salad and toss to coat, cover and let set for 15 minutes or up to 2 hours
Before serving, tear the basil over the salad and stir one more time
Serves 4-6 people
Hot Mama's Guacamole
3 avocados - peeled, pitted and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 tablespoon Hot Mama's Mild X Habanero Pepper Sauce
3 tablespoons Hot Mama's Sweet Pepper Sauce
In a medium bowl, mash together the avocados, lime juice and salt and mix in onion, cilantro, tomatoes, and garlic
Stir in Habanero Pepper Sauce and refrigerate 1 hour for best flavor and serve
Serves 4-6 people
Lemon & Habanero Dill Butter
2 cups lemon juice (fresh squeezed if available)
3 tablespoons finely chopped fresh dill
2 sticks (1/2 pound) unsalted butter, slightly softened
2 tablespoons Hot Mama's Manganero Sauce
Salt & Pepper
Place lemon juice in a small, non-reactive saucepan over a low heat and reduce to 3 tablespoons
Place the butter in a medium bowl, add the lemon syrup, Manganero sauce and dill
Season with salt and pepper to taste, mix well and scrape into a ramekin and refrigerate for 1 hour
Note: For butter rosettes, pipe thru tipped pastry bag onto flat tray or plate covered with parchment or waxed paper and put into freezer until firm
Serve with fish, shrimp or chicken breast
Serves 4-6 people
Roasted Shredded BBQ Pork
Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast
Liquid Mixture:
1/2 cup Hot Mama's Sweet Pepper Sauce
2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
Preheat oven to 325 degrees F
Mix the dry rub ingredients in small bowl and sprinkle and press the mixture into the pork, cover with plastic and refrigerate for a minimum of 2 hours
Combine liquid ingredients in a medium bowl and pour into a large Dutch oven, place pork in the oven and tightly cover with aluminum foil and the lid
Brush the roast with cooking liquid every hour and roast for 4 hours or until tender and shreds easily
Remove pork from oven and let stand until cool enough to handle and shred with a fork or tongs into bite size pieces
Strain liquid and use to keep the shredded pork moist or add to the Sweet & Spicy BBQ sauce for a special treat
Serve as dinner or sandwich
Serves 4-6 people.
We will be very happy to chat with you, either by phone or
e-mail
Pepperland Too!
New Location
Mile 60 Western Highway
Unitedville, Cayo District
Belize, Central America
Phone: 011-501-824-0444
After Hours Phone: 011-501-824-3475
Belize Fax: 011-501-824-3649
US Fax: 1-732-601-5054
Email: Sales@HotMamasFoods.biz
|
Home |
Gourmet Sauces |
Hot Sauces |
Honey |
Jellies |
& More... |
Gift Sets |
Links |
Customer Comments |
Sponsored Events
Where to Locate Products
Belize Government Press Release
Company History
Copyright © 1993 ~ 2009 Hot Mama's - Belize. All rights reserved.
If you have any questions regarding this site, please contact bizbytes@awrem.com
