Category Archives: Habanero Peppers

Gazpacho (Cold Soup) recipe

gaz

WHAT YOU NEED:

1 can condensed tomato soup

1 finely chopped cucumber

1 finely diced green pepper

1 small onion (minced)

2 tbsp. wine vinegre

1 can water

4 tbsp. olive oil

4 drops Tabasco

Black Pepper & salt to taste

DIRECTIONS:

*Combine soup and water, whisk olive oil into soup.

*Stir in remaining ingredients and leave covered in refrigerator

*Stir and serve cold with fingers of toast

OPTIONAL: If you require a little heat, be sure to add drops of Hot Mama’s Belize pepper sauces.

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Shrimp Fritters

FRITTERS FINAL

This Shrimp Fritters recipe are the ideal Belizean appetizer. They are easy to make, light and fluffy, and can be paired with many Hot Mama’s Belize Pepper Sauces. Follow these short steps and treat your family to some good finger food.

WHAT YOU NEED:

1 lb Shrimp (peeled, de-veined and chopped)

1 cup flour 

1 tsp. baking powder

1 tsp. salt

2 eggs (beaten)

4 cloves garlic

1 habanero pepper (remove seeds and chop finely)

1 medium onion

1 tsp. black pepper

2 sprigs parsley (finely chopped)

1 tsp. dried thyme

½ cup beer

Oil for deep frying

Lettuce leaves for garnish

Lime or Lemon wedges

DIRECTIONS:

*Sift flour, baking powder and salt

*Stir in eggs, garlic, pepper, onion, parsley, thyme and shrimp

*Fold mixture until it forms a stiff batter.

*Add beer and stir

*Cover and refrigerate for atleast one hour

*Heat oil until very hot and drop in batter by the tablespoon and fry until fritters are golden brown (about 5 minutes), turning if necessary.

*Keep fritters small to ensure uniform cooking

*Drain on paper towel and garnish

*Terrific when served with Hot Mama’s Belize Mustard Pepper Sauce, Fiery Hot Sauce or Manganero sauce

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Baked Stuffed Green Peppers

stuffed final

Treat your family with this quick and easy Stuffed Bell Peppers recipe. Just gather the few ingredients needed and follow this guide to some good eating! 

WHAT YOU NEED:

4 medium to large Green Peppers

1 pound Ground Beef

¼ cup each of minced onion and celery

½ cup evaporated milk

¼ cup minced green peppers

1 tsp. salt

1 egg

1 tbsp. butter, bread crumbs

DIRECTIONS:

*Cut thin slice from stem-end of peppers and remove seeds.

*Parboil in salted water for 5 minutes

*Combine meat, onion, celery, salt, minced peppers, eggs and milk

*Fill peppers with mixture and sprinkle over with buttered breadcrumbs

*Pack peppers tightly in greased fireproof dish and bake in moderate oven (350-375F) for 35 minutes

*Serve with a good sauce (we recommend) Hot Mama’s Mustard Pepper Sauce for dipping

*OPTIONAL: Fish, ham, cheese and other meats and vegetables may also be substituted for the stuffing

*Happy EATING!

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White Relleno Recipe

Similar to the Relleno Negro/Black Dinna, this hearty simmering dish is oddly satisfying and popularly made in Belize to ring in the New Year. To the locals, it is said that this type of meal will ‘bring you back’ from any hangover or sleep deprivation. The combination of olives or raisins may scare you but not to worry each spoonful packs a punch of flavors. Learn how to make this dish by following these easy instructions.  

white relleno final(Right Picture credit: Christian Riveroll)

WHAT YOU NEED:

1 chicken 3 ½ – 4 pounds

1 dozen eggs

1 – 6oz bottle of whole olives

¼ lb chopped almonds

1 tsp. whole black pepper

½ small onion

3 whole cloves

2lbs ground pork

1 – 6oz bottle of capers

½ lb raisins

2 tbsp. sherry

½ stick cinnamon

½ tsp. cumin seed

3 plugs garlic

WHAT TO DO:

*Bring to a boil 9 of the 12 eggs and cut whites into small pieces.

*Clean ground pork meat and sauté in a frying pan for 30 minutes.

*Grind seasonings in food mill and mix half with pork and egg whites. Let cool.

*Add chopped capers, olives, raisins, almonds and 3 raw eggs and mix well. Stuff chicken with mixture, putting in 3 halved hard-boiled egg yolks after each scoop of stuffing and pressing firmly so that it will slice neatly after.

*Strain the remaining seasoning mix with 2 quarts water into a large pot, adding chicken and giblets with additional water to cover.

*Simmer till tender. Remove chicken and brown in 400F oven. Add sherry to chicken broth and thicken with either 1 cup flour mixed with 1 pt cold water or 3oz masa (ground corn) dissolved in 1 cup water.

*Cook and stir until smooth.

*Serve while hot with fresh corn tortillas (optional: white rice)

*OPTIONAL – Spice up this dish with any of Hot Mama’s Belize Pepper Products.

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Relleno – A Belizean Classic

relleno final design

‘Black Dinna’ as Belizean locals call it or Relleno Negro as known in the Hispanic community, is a full-rounded meal prepared on special occasions such as Christmas, birthday parties, anniversaries and even weddings. Relleno Negro is a quint-essential meal of the Mestizo community using a black paste giving it its distinctive color. And while preparing it can be taxing, the end result of your labor will delight the palates of your family members. Here is a step by step guide into making this hearty Belizean meal.

What You Need:

3 to 4 pounds chicken

2lbs ground meat

8 eggs (hard boiled)

2 raw eggs

1 square Black Recado (6oz)

2-3 Apasote Leaves (crumbled)

2 tsp. oregano leaves

1 tsp. salt

½ tsb. Black pepper

1 medium onion (sliced)

2-3 plugs garlic (crushed)

WHAT TO DO:

*Clean and season chicken (set aside)

*Cut up the onions and crush garlic

*Heat frying pan and add 1 tsp. oil

*Season ground steak with onions, garlic, oregano and apasote leaves. Place meat mixture in frying pan.

*Fry until well done. Turning frequently.

*Remove from heat and add raw eggs. Mix well.

*Stuff seasoned chicken with ground meat. Putting in a whole egg after each portion of ground meat is inserted. Continue until all ground meat and eggs are used up. Then, string a need and thread to sew the chicken.

*Boil Chicken in sufficient water to cover up chicken

*Add black recado to 1 cup water. Mix to soften. This gives the color.

*Turn chicken frequently so as to cook properly

*Chicken can be removed from broth and browned in the oven (serve with liquid from pot).

*Serve soup with corn tortillas or white rice

Optional: Add a spoonful of Hot Mama’s Pepper Mash for that spicy note.  

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Baked Snapper with Wine & Capers

SNAPPER IN WHITE WINE

Here is another seafood delight….baked red snapper with capers and white wine. This recipe pairs well with Hot Mama’s Belize pepper sauces. 

WHAT YOU NEED:

2 medium sized snappers, cleaning for cooking

½ cup dry white wine

¼ cup melted butter or margarine

½ tsp. black pepper

2 tbsp. capers

1 tsp. salt

1 tsp. tarragon

4 tsp. limejuice

DIRECTIONS:

*Brush inside of fish with part of melted butter.

*Sprinkle with limejuice, salt and pepper

*Place fish in shallow baking dish, brush with rest of butter and sprinkle with tarragon and capers.

*Pour wine around fish. Cover and bake for 15 minutes at 375F.

*Remove cover and bake 15 minutes longer or until fish is easily flaked with fork.

*This recipe yields 4 servings

OPTIONAL: Add several dashes of Hot Mama’s Belize Pepper sauces for that heat.

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Conch Soup / Sopa Caracol recipe

October 1st signaled the opening of the Caribbean Queen Conch season in Belize and what better way to commemorate this shellfish than a hearty Conch Soup. It is by far one of the most sought after dish in this region especially in restaurants and resorts countrywide. If you wondered how to make it, we have you covered. Simply follow these short steps and get to cooking! conch soup use

WHAT YOU NEED:

4 lg. conchs

3 med. Cocoa (diced)

1 clove garlic (chopped and smashed)

1 lg. carrot (diced)

1 slice bacon (diced)

1 green plantain (sliced)

1 green plantain (grated)

1 tsp. thyme

4 potatoes

1 med. Onion

2 tbsp. green pepper

2 tbsp. flour

1 tsp. shortening

1 cup coconut milk

conch

DIRECTIONS:

*Clean conch. Set on cutting board and pound with a meat mallet. In a saucepan, boil conch for just a minute. Discard water.

*Heat oil, add flour and stir until flour is brown, making a roux.

*Add 3 cups of water a little a time, stirring constantly.

*Add salt, pepper, thyme, diced cocoa, carrots and sliced plantain.

*As soon as soup comes to a boil, turn heat down to medium. Cover pot and let simmer.

*Meanwhile, prepare dumplings of plantains – Grate plantain and add a teaspoon of shortening and a pinch of salt. Form in little balls and drop in soup. Stir pot occasionally.

* As soon as vegetables are just about tender, add coconut milk and conch. Cook and simmer for about 15 minutes longer.

*Be sure to serve soup while hot with a side of coconut white rice and lime wedges– ENJOY!

*OPTIONAL: Skimmed milk may be substituted for coconut milk. In Belize we like to use a ½ teaspoon of anato or prepared recado for a little color. A ½ teaspoon of paprika and 2 peeled tomatoes may also be added at the same time as the potatoes.

*For some heat, you can add any of Hot Mama’s Belize pepper products or whole habaneros.

TIP: Green plantains tend to blacken around the nails. Do not wet the plantain before peeling and rub a little lime or lemon juice all over fingers before preparing.

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