Category Archives: Habanero Peppers

Baked Snapper with Wine & Capers


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


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


*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.



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


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



*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.





Chilli con Carne Recipe



1 chicken (2–3lbs)

1 large can tomatoes

3 plugs garlic (chopped)

1 quart cooked chilli beans

2 teaspoon salt

3 large onions (chopped)

1 ½ teaspoon chilli powder (or Hot Mama’s Belize Pepper Products)

2 tablespoons butter


*Clean chicken thoroughly and add in pot covered with water. Add tomatoes, salt, 2/3 garlic and onions. Cook until chicken is done, then bone and chop in small pieces and return pieces into liquid. Heat and while stirring, add chilli powder.

*In a separate pan, melt butter and gently brown remaining onion and garlic. Add to original mixture and cook for about one hour.

*Add beans and simmer for an extra ten minutes

*Serve in bowl while hot with crackers or rice. ENJOY!




Escabeche Recipe


If you fancy onions, you are going to love this next recipe. Escabeche is a traditional Mestizo dish in Belize that utilizes onions as its main ingredient along with herbs and spices to create a delicate but very flavorful soup. This soup is served with fried chicken and soft corn tortillas. Follow these easy instructions and you too can wow your family with your cooking skills.


1 chicken (3-4 lbs)

1 Pt. Vinegar or (optional) Sour Oranges

Ground Black pepper & Salt

2 spice seeds

2 green chilli peppers

3lbs white or yellow onions

3 whole oregano leaves

2 plugs garlic


*Clean and rinse chicken properly; simmer chicken with spice seeds, peppers, and oregano leaves and six cups of water til soft.

* Chicken takes about 30 minutes to cook but if extended to 45 minutes, the broth tastes better

* In a separate pot, place water to boil. Peel and slice onions, pulling apart the slices making loose onion rings, and place in a large bowl. When water is boiling pour this over the onions. Let it sit in this water for 3-5 minutes.

*When chicken is cooked, get a frying pan and heat 2 tablespoons of oil.  Fry the chicken for about 1 minute on each side or until golden brown.

*Return to the onions, drain them then add to the chicken broth.

*Add Vinegar and start with one cup…keep adding to your taste. The more vinegar is added the more sour it will taste.

*Allow broth with onions to cook for another 15 to 30 minutes. If you like crunchy onions then cook only for 15 minutes.  While this is simmering you may add the chicken or you can leave it out and add the chicken when serving.

*Serve in soup bowls with soft corn tortillas & ENJOY!

**OPTIONAL – for those who like it extra spicy, don’t forget to add some Hot Mama’s Habanero Pepper Sauce!






Belizean Fish Serre

Fish serre

Fish serre is a traditional Garifuna dish that is a perfect marriage between fish, coconut milk, green plantain and vegetables. This recipe may seem complex to a novice cook, but by following these short steps, you and your family too can enjoy this hearty meal.


2 lbs. Fillet or Whole Fish (Snapper, grouper, snook etc)

4 green plantains

3 cups water

3 cloves garlic

2 oz. pork fat

Salt and black to taste

3 cups coconut milk

2 tbsp. cooking oil

1 medium onion

2 habanero peppers

*optional – Okras, potatoes, apazote


*Scrape scales and clean fish thoroughly. In a pan, add oil and slightly brown the fish on both sides. (Set aside)

*Dice pork fat and fry on low heat; add onion and brown slightly.

*Grate plantains, mix with a little coconut cream and salt and form into small dumplings.

*In a large pot, bring coconut milk and water to boil; add pork fat, onion, whole habanero pepper and garlic and any other vegetables of choice.

*Add fish and then drop the plantain dumplings one at a time. Cook for about 15 minutes more.

*After simmering, serve hot with coconut white rice and lime

*Optional: a few drops of Hot Mama’s Belize Pepper Sauces for an elevated spicy flavor





Pork Loin in mustard & garlic sauce


This week, we bring to you an easy meal that can be cooked in under an hour. This deliciously tender pork tenderloin recipe is sautéed with a simple mixture of Dijon or honey mustard, garlic, and seasonings. Won’t you give it try!


1lb Pork Loin

2 cloves garlic

1/4pt. stock

Salt & Black pepper to taste

4 tbsp. Dijon Mustard/ Honey Mustard

1/2pt. cream

2 tbsp. shortening or oil


*Cut the Pork into strips and lightly sauté in oil until browned.  Remove pork from pan and set aside.

*In a pan add mustard, garlic and seasoning. Gradually stir in the stock and cook for two minutes, then return the pork to the pan and blend in.

*Cook for about 10-15 minutes on low heat

*Just before serving, add the cream slowly and blend.

*Serve pork with rice dish and garnish with parsley or green pepper

*Optional – pour a few drops of Hot Mama’s Habanero pepper sauce – ENJOY!




Spicy Quesadillas


When it comes to Mexican Cuisine, quesadillas come to mind as one of their most popular meals and in Belize, it is no different. While there are several ways of making this cheesy delicacy, adding meats such as chicken, pork or seafood make a great combination and creates for an explosion of flavor in your mouth. Follow this easy recipe and you impress your family with this restaurant styled quesadillas.


6-8 Large flour tortillas

Grated cheese – (Options: mozzarella, cheddar, or Monterey Jack)

 Optional Ingredients:

Green onions

Fresh tomatoes, diced

Chicken/pork or seafood chunks




*Heat a large cast iron frying pan to medium high heat. Add a small amount of oil or butter and spread it around the bottom of the pan with a spatula. Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

** When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose – green onion, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly.

***Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelet. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges.

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Serve with the lettuce, cilantro, salsa and sour cream. Additionally, you can add a few drops of Hot Mama’s Habanero Hot Sauce to provide that extra spicy kick.