Category Archives: Habanero Hot Sauce XX

Easy Corn Fritters recipe

corn final

With just 3 easy steps, you too can make these yummy corn fritters which are perfect for a snack anytime of the day. Learn how to make this quick and easy recipe that can be made with fresh or frozen corn kernels.

 WHAT YOU NEED:

1 cup canned sweet corn

1 tsp. baking powder

Vegetable oil for frying

Salt, black pepper and sugar to taste

2 eggs

1 ½ cup bread crumbs

DIRECTIONS:

Separate egg yolk. With seasoning and sugar, beat egg white until stiff. Fold in sweet corn and baking powder and enough breadcrumbs to form stiff mixture for dropping. Heat oil for deep-frying. Drop in mixture. Remove when golden brown with draining spoon.

DIPPING SAUCE: Hot Mama’s Sweet Pepper Sauce OR Hot sauce

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Creole Roast Chicken with stuffing

roast chicken

With Thanksgiving right around the corner, here is an alternative to the traditional Turkey Dinner! Simply substitute the turkey for this creole styled roasted chicken. Gather the family around the round table for a feast! 

Season one 4 pound chicken with;

2 tsp. salt

½ tsp. chili powder

1 tsp. black pepper

Rub over with red recado. Set to one side while preparing the stuffing.

STUFFING:

Step 1 – 1 cup breadcrumbs

                 2oz ground ham

                 1 tsp. black pepper

Place in bowl and mix well.

Step 2 – 3 tbsp. margarine

                 ¼ cup chopped onion

                 2 tbsp. chopped sweet pepper

Melt Margarine and sauté onion and sweet pepper. Add to bowl of ingredients in Step 1.

Step 3 – 1 tpsp. Worcestershire sauce

                 ¼ cup water of chicken drippings to moisten

Add to bowl of ingredients in Steps 1 and 2. Mix very well.

Stuff chicken and place breast side down in roasting pan. Baste with 3 tbsp margarine.

Roast at 350F for ½ to ¾ hour.

Turnover and baste with the following mixture:

½ cup water

2 tbsp. Worcestershire sauce

½ tsp. ground black pepper

2 tbsp. vinegar

½ tsp. salt

1 tsp. recado

Roast for approximately 1 hour more, or until chicken is cooked through the joints.

This recipe can produce servings for a medium-sized family.

For additional flavor and heat, add any of Hot Mama’s Belize pepper sauces to sass up this dish.

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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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Shrimp and Ham Jambalaya

SHRIMP FINAL

This one pot jambalaya can be made with left over ham and shrimp and is a delightfully lighter version from the sausage recipes. Get those aromas permeating through your home and wake up your appetite with this family favorite. Remember, you can always substitute the shrimp for chicken, sausage, pork or any meat of your choice. This dish is red since it has the addition of tomatoes. Follow our recipe below…

WHAT YOU NEED:

2lbs shrimp

1 slice pre-cooked ham (1 ½ inch thick) cubed

2 small white onions chopped

1 green pepper chopped

1 bay leaf crushed

2 cups water

1-8oz can whole tomatoe

½ tsb. Black pepper

3 tbsp. olive oil

1 clove garlic minced

1 ½ cup uncooked rice

½ tsp. salt

½ tsp. paprika

DIRECTIONS:

Shrimp: Thoroughly cleaned and de-veined

*In a large skillet, sauté ham in fat until lightly browned and remove.

*Measure olive into skillet and add onions, garlic, sweet pepper, and bay leaf and cook until onion is tender.

*Add rice and cook while stirring until browned. Add water, tomatoes and seasoning, mix well.

*Cover and cook, stirring occasionally, until rice is tender. If too dry, add a little more water.

*When rice is cooked, add shrimp and ham.

*Serve hot with tossed green salad and hot rolls.

*Serves 6 to 8

*OPTIONAL: For some heat, add a couple drops of Hot Mama’s Belize pepper sauces!

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Tamalitos de Chaya Recipe

chaya final

This dish derived by the Yucatec Maya in Mexico is popular among the Spanish population in Belize.  The Chaya or Spinach leaves used in this dish is packed with proteins and vitamins making it a health conscious dish. They are easy to prepare if you follow these few short steps. Happy Eating!

WHAT YOU NEED:

2 lbs masa (ground corn)

1 cup finely chopped chaya or spinach

1/4lb margarine (melted)

1 tsb. Baking powder

1 cup coconut milk

2 tsp. salt

1 cup water

Several Plantain leaves

Hot Mama’s Hot Sauce

DIRECTIONS:

*Boil chaya or spinach and drain well.

*Add salt to taste and then set aside.

*Add coconut milk and melted margarine to masa along with salt and baking powder.

*Add chaya – if mixture is too thick, add water to make it a thin consistency.

*Fill plantain leaves (about 6”x6”), tie securely and put in skillet to boil with water and cover halfway.

*Boil for 15 minutes. (Tip: too cook more quickly, make envelopes of aluminum foil, folding edges over several times to seal.

*Serving options: Plain, topped with tomato sauce, shredded hard-boiled eggs and minced onion.

*For a little spice, sprinkle a few drops of Hot Mama’s Belize Pepper Sauce! ENJOY!

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Tamalitos / Ducunu Recipe

tamal final

 Spanish speaking locals in Belize call this next dish “tamalitos” while the Creole population call it “ducunu”. While this dish is labor intensive, it will leave you and your family wanting more. Tamalitos are made solely of corn and are rich in flavor. And while Ducunu requires ample time for preparation, here are some quick easy steps to follow to getting it done.

YOU WILL NEED:

8 full ears of corn (grated or ground)

1 dessert spoon margarine 10ml

1 large onion

1/4 cup thick coconut milk 125ml

2 tsps baking powder 10ml

1/2 tsp salt

DIRECTIONS:

*Cut ends of corn.
*Peel off husk and silk. Leave the large husk to wrap ducunu.
*Grate or grind corn.
*Melt margarine (low heat). Add melted margarine, salt and baking powder to corn.
*Add milk and mix well until all ingredients are evenly coated.
*Place a couple corn cobs and 2-3 husks in pot to balance ducunu.

*Add water and bring to a boil.
*Scoop one large tablespoon corn mixture in each corn husk. Fold over and set between cobs in boiling water.

*Boil for 20-30 minutes

*Recommended to serve with stew chicken or any other meat of choice!

A great pairing for Ducunu is Hot Mama’s  sweet pepper sauce or habanero pepper sauce. Happy eating!

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Chicken Enchiladas

enchilada

The chicken enchiladas recipe is a family favorite and perfect to make with leftover chicken. Simply gather the ingredients and follow these simple instructions.

YOU WILL NEED:

3 1/2 cups cooked chicken, cut into bite-size pieces

3 1/2 cups shredded cheddar cheese, divided

8 corn tortillas

1/2 cup chopped green onions

2 garlic cloves, chopped

4 tbsp. vegetable oil

1 tbsp. Hot Mama’s Habanero Pepper Powder

1/2 tsp. leaf oregano

2 tsp. cumin

2 cans (15 oz.) tomato sauce

1 cup water

Sour cream

DIRECTIONS:

  1. Preheat oven to 350 F.
  2. Sauté the onions and garlic in oil for about 3 minutes (DO NOT let them brown!)
  3. Add the chili powder, oregano and cumin
  4. Cook 1 to 2 minutes longer, stirring constantly.
  5. Add the tomato sauce and water
  6. Simmer for 5 minutes
  7. Add 3/4 cup sauce to the chicken and 1 to 2 cups cheese and mix well.
  8. Heat each tortilla a few seconds on each side in a skillet over medium heat. Stack on a paper towel.
  9. Spread 1/2 cup sauce in the bottom of a shallow 2 quart baking dish.
  10. Divide the chicken mixture evenly between the tortillas. Fold the sides over the filling and place seam side down in the baking dish.
  11. Pour the remaining sauce over the enchiladas.

 Bake at 350 F for 20 minutes. Sprinkle the remaining cheese evenly over the enchiladas. Bake an additional 5 minutes. Top each serving with a spoonful of sour cream and a couple drops of Hot Mama’s Pepper Sauce for an added kick.

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