*Great on eggs!
*For quick & great dips: add hot sauce to your sour cream and guacamole!
*Spread a small amount of hot sauce on a tortilla and make a burrito or a quesadilla—Delicious!
*Add a small amount on your bread to make the best sandwich/torta ever!
*Add a small amount to boiling water when making rice.
* Mix a little bit of cooking oil, salt & pepper, and hot sauce. (With gloves on) Rub on raw chicken before grilling—Touch of Heat is especially good!
*Great on tuna salad, soups, stir frys, etc.
*Spread a cracker with cream cheese then mix small amount of hot sauce with your favorite jam and spread over the cream cheese.
*Pour your mixture of hot sauce and jam over vanilla ice cream!
1 Small or 28 oz Kraft original Barbeque Sauce
5 Tablespoons “Flaming Hot” Mama Bella Hot Sauce **
6 Tablespoons Cajeta (Mexican Carmel)
20 oz Honey, (Local honey is the best)
4 Tablespoons Soy Sauce
6 Tablespoons Tapatio Hot Sauce
**For more heat add more “Flaming Hot” Sauce. All other ingredients shall remain the same.
Receipe: J. LeRoy, Yuma, AZ
3-4 large eggs
Chopped ham, about 1/3 of a cup
*Chopped cilantro, about 1/3 of a cup
Salt & pepper to taste
Grated cheese, about 1/2 cup to 3/4 cup
Mama Bella Hot Sauce
Begin by slowly warming up a large skillet.
Coat entire skillet with cooking oil once it is warm.
Lower heat while you finish mixing the ingredients.
Add the first 4 ingredients to a small mixing bowl and whip well.
Increase heat level to medium, wait about a minute then pour egg mixture.
Increase heat level if necessary. After about a minute if you notice there’s quite a bit of liquidy egg mixture on the top–cook it by slightly lifting the egg omellete with a spatula and tilting the skillet so the egg batter on top begins to cook. Do this all around the pan as much as you see necessary to reduce the egg mixture.
Next, sprinkle cheese over entire omellete. Turn the omellete over, once it’s cooked enough that it will not fall apart.
Allow the omellete to cook until the cheese gets crispy then flip over for the last time.
Add your favorite Hot Mama Bella Hot Sauce and you are ready to serve & enjoy!
*(Cilantro is optional–use any veggies: bell peppers, onions, etc.)
Recipe: Ana Bella DeAnda
8 oz Sour Cream
¼ cup chopped fresh dill
½ teaspoon Worcestershire Sauce
1 ½ teaspoons Mama Bella Hot Sauce—Flaming Hot
Dash of pepper
Mix all ingredients wells. This dip goes great on fish, salmon, ribs, and steak.
2 small avocados, seeded and peeled
2 large clean leaves of Green Leaf or Romaine Lettuce
1 cup cilantro, washed and drained
6-8 (scallions) green onion, green and white parts
¼ cup of lemon juice
½ cup of water
Salt to taste
Mama Bella Hot Sauce to taste; choose your favorite salsa Flaming Hot or Touch of Heat (try a ½ teaspoon at a time).
Add all ingredients into blender and pulse a couple of times until all ingredients have been blended well.
This guacamole recipe is not your typical chunky guacamole recipe. This recipe is the consistency of a dressing. Add it to your wraps, tacos, burritos, tostadas, salads, etc.
My mother and father would go to a taco stand in Mexico and loved the guacamole that was served there. It took her a couple of tries and she was able to figure it out. I know that if my mother were alive she would approve of my Mama Bella Hot Sauce addition to her recipe!
Recipe: Bella G. Gonzalez
6 oz can tuna in wáter, drained
2 cups shredded iceberg lettuce
1 small avocado, diced into small squares
¼ cup diced black olives
2 (scallions) green onion, green and white parts finely chopped
1 teaspoon mayonnaise
Juice of 2 small Mexican limes, remove seeds
¼ cup of crumbled feta cheese or quezo fresco
¼ teaspoon Mama Bella Hot Sauce—Flaming Hot
Dash salt & pepper
Mix all ingredients in a bowl.
Serve on tostada shells or eat with tortilla chips; (makes about 6 tostadas)
Recipe: Ana Bella DeAnda, Yuma, AZ
● 1 cup sugar
● 1 cup softened butter
● 4 eggs
● 3 cups flour
● 4 teaspoons baking powder
● 1 cup milk
● Three 8 ounce packages cream cheese
● ½ cup Mama Bella’s Strawberry Limeade Jelly + 2 tbsp for spreading on cake
● 2 cups powdered sugar
1. Preheat the oven to 350 degrees Fahrenheit. Mix butter and sugar together
in a large bowl. Mix each egg in, one at a time. Sift the flour and baking
powder into the bowl as well.
2. Add in the zest of one lime. Mix in the milk. Separate the batter into two
equal portions and bake each portion separately in a seven inch baking dish.
Bake for 35-40 minutes. Allow the two layers of cake to cool down
3. For the frosting, mix the cream cheese, ½ cup of Mama Bella Strawberry Limeade
Jelly and powdered sugar together.
4. To the first layer of cake, spread two tablespoons of Mama Bella Strawberry Limeade
Jelly on the top, flip the second layer upside down and stack it on the first layer of
cake. Apply the cream cheese frosting on the top and sides of the cake.
5. Use a piping bag to further decorate your cake or simply add fresh
strawberries to the top. Enjoy!
Recipe: Jasmin Santos, Oxnard, CA YouTube Video of Strawberry Limeade Jelly Cake
12 ounces of cold beer or non alcohol beer
12 ounces of cold Clamato Juice
1/4 cup up of cold Lemon or Lime Juice
1 teaspoons of “Flaming Hot” OR any HMB product of you liking—
(you may use any of our hot sauces; just use a small amount at a time until you reach the heat level you like)
Wet the rim in lemon juice, salt it and enjoy!
*The “Ashley” is our company’s version of the Cheladas/Micheladas.
*The idea of using our hot sauce in a drink was given to us by a beautiful friend by the name of Ashley.
2 pieces precooked mesquite
chicken, cut into long fajita style strips
½ Onion, cut into medium
size pieces, fajita style
2 green onions
1 green bell pepper, cut
into medium size pieces, fajita style
½ potato, julienne cut with
1 small Roma tomato, diced
into small pieces
2 Tablespoons garlic powder
½ teaspoon salt
½ teaspoon black pepper
Heat 4Tablespoons Olive Oil
in a skillet. Toss all vegetables and seasonings into skillet.
Keep stirring over med-high
heat for about 4 minutes; Reduce until potatoes are cooked but crunchy.
Mix 1 Tablespoon Hot
Mama Bella Hot Sauce* to 1/8 of a cup of water then add to skillet
Paul DeAnda, Yuma, AZ
1/2C Whole wheat flour (240 cal)
2 Egg whites (50 cal) 1/2t Vanilla extract
1/2 T Coconut oil (60 cal) 1/2C Almond milk (30 cal)
* Pinch Himalayan Salt *Pinch Cinnamon
4 Strawberries (20 cal) 1/2 Banana (50 cal)
1T Cool Whip (15 cal)
2T Mama Bella Strawberry Pepper Jelly (90 cal)
Total calories for this recipe: 585
Heat a non stick pan on medium or medium high.
Put all the 7 ingredients in a blender and mix until it has a watery consistency.
Lightly coat pan with coconut oil cooking spray (or any other cooking spray).
Pour about 1/3 cup of batter into pan and twirl the pan a bit to thin the batter out to cover the entire pan.
Carefully flip once you start to see little bubbles forming on the crepe.
Allow to heat the other side for about a minute.
Now stuff your crepe to your heart’s desire and top off with pepper jelly and cool whip.
4 Boneless, skinless chicken breast at room temperature OR
a Rotissery chicken, skinned.
1/2 t Salt; 1/3 C Mayonnaise; 2/3 C Greek Yogurt
1/2 t Cumin; 1/2 t Corriander; 1/2 t Garlic powder
1/4 C Pecans chopped ; 1/4 C Cashews chopped
1 C Celery chopped; 1/2 C Cucumber chopped; 1/4 C Red onion chopped; 1/4 C Cilantro chopped; 1/2 Jar Mama Bella Piñita Hot Sauce
Chop or shred chicken into a large bowl. Combine all ingredients and enjoy in a toasted pita bread or over whole grain crackers.
This recipe can be tweaked to your desired heat level by adding or taking away any of Mama Bella Hot Sauces.
The half jar of Mama Bella’s Piñita Hot Sauce gives this chicken salad a slight sweet heat that is addicting!
1 Tablespoon olive oil
4oz chopped onion
1 lb ground beef OR ground turkey
1 8oz jar Mama Bella Corn Relish
¼ teaspoon salt
1 cup shredded cheese
Phyllo Dough, 9 sheets
Note: Phyllo Dough should be thawed in unopened package in refrigerator overnight. Bring closed package to room temperature before using.
Add the 1 teaspoon olive oil to a warm pan. Sauté the chopped onion for 1 minute then add the ground beef. Remove as much of the beef fat as possible.
Once the meat is cooked add the salt and the Mama Bella Corn Relish. Mix well, add cheese and set mixture aside to cool down, about 15 minutes.
Working with the Phyllo Dough:
*Phyllo Dough (layer 3 sheets per set for a total of 9 sheets; keep covered with a moist cloth)
*Melted butter *Brush *Sharp knife * Measuring cup 1/3
Preheat oven to 190°
By now the Phyllo Dough should be at room temperature. Unroll the phyllo dough and put a moist cloth over it to prevent it from breaking.
Put wax paper on the counter top, put 1 phyllo dough sheet on top of the wax paper and brush it with butter. (Do not over butter). Place the second sheet on top of that one and butter it. Do the same for the third sheet of phyllo dough. Then cut the phyllo dough into three strips with a sharp knife. Place about 1/3 of a cup of meat mixture on a corner and then begin making the triangles. Lightly brush the top of the triangles with butter.
(Remember to keep the phyllo dough that is not being used, covered at all times).
Place the phyllo dough triangles on an ungreased baking sheet. Bake 25 minutes.
This recipe yielded 9 triangles
If you want the pastry to be a little golden: After the 25 minutes were up, we placed the baking sheet in the lowest part of the oven and set the broiler at 550°. It took between 1 – 2minutes to bring them to a golden point. Make sure you stay by the oven and observe them OR set a timer while they are broiling.
Watch the video of how it’s done below…