Category Archives: Sweet Pepper Sauce

Belizean Conch Fritters


Conch Fritters is another Belizean delicacy that remains popular among locals and visitors to our shores. The Caribbean Queen conch remains a most sought after shellfish in Belize. And if you ever wondered how these fritters are made, we got you covered. Simply follow these instructions and delight your family with this popular finger food.


2 cups clean conch

½ cup evaporated milk or coconut cream or beer

Half cup grated onion

2 tbsp. grated hot green pepper

1 ½ tsp. baking powder

1/8 tsp. ground black pepper

1 cup flour

3/4 -1 tsp. salt

Olive/Vegetable or Shortening for frying


*Clean conchs by peeling off dark outer skin. Rinse thoroughly in limewater or vinegar. Grind.

*Combine clean conchs, onion, pepper and milk and mix well.

*Sift dry ingredients together and add to conch mixture, beating until smooth.

*Use a dessert spoon to drop batter into very hot fat; fry until evenly brown.

*Drain on paper towels and Serve while hot

(TIP: As dipping sauce you can use Hot Mama’s Belize Sweet Pepper Sauce or Ranch Dressing)





Sweet & Sour Meatball recipe


If ever you throw a party or invite people over for dinner, these sweet and sour meat balls are the perfect bite-sized finger food that will thrill your palate. Simply gather your ingredients as listed below and follow the instructions for this yummy everyday family meal.


2 pounds Grind Meat – Beef

¼ cup bread crumbs

1 cup pineapple juice

½ cup sugar

3 tbsp. vinegar

4 slices pineapple (cut in pieces)

3 sweet peppers (cut in strips)

1 small onion (minced)

Salt & black pepper to taste

3 tbspn Cornstarch

1 tsp. soy sauce


* In a bowl, mix minced onion, salt, black pepper into ground meat and form into golf-sized balls.

* Add oil to frying pan and fry meat balls until crisp or golden brown.

*Remove pot from flame and place meatballs on a plate

* Add Pineapple juice to the oil left in the pan and heat for a few minutes. Mix together all other ingredients plus 6 tbsp of water and add to the pineapple juice.

*Cook until the mixture thickens, stirring constantly.

* Add the meatballs, heat thoroughly and make sure they are all evenly coated. These meatballs can be served alone as finger food, with steamed broccoli or over a bed of white rice.

For an additional kick, add any of Hot Mama’s Belize Pepper products for a spicy twist.



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.


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


*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!





Mmm Mmm Monday: 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.  Garnish with small julienne of red apples & serve.  Serves 4-6 people.

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.

Hot Mama’s Product:  Hot Mama’s Sweet Pepper Sauce

Buy this product in our online shop!

Mmm Mmm Monday: Sweet and 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

Hot Mama’s Product:  Hot Mama’s Sweet Pepper Sauce

Buy this product in our online shop!

Mmm Mmm Monday: 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.  Serves 4-6 people.

*Note- add roasted shallots & chopped fresh tarragon to this recipe for a Sweet Habanero Bernaise Sauce.

Hot Mama’s Product:  Hot Mama’s Sweet Pepper Sauce

Buy this product in our online shop!

Mmm Mmm Monday: 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.

Hot Mama’s Product:  Hot Mama’s Sweet Pepper SauceHot Mamas Habanero Pepper JellyHot Mamas Hot XX Habanero Pepper Sauce

Buy these products in our online shop!