It’s time to heat things up in the kitchen and no one knows how to do that better than Mama Pearl’s. The Boston-based hot sauce company is well known locally for its all-natural ingredients and fiery taste and has recently introduced their newest flavor, Fresa.
If you prefer a more mild sauce with just the right amount of heat blended with a nice taste of sweetness (made with strawberries), this is for you. The lightly colored sauce gives just a subtle kick of heat, but if you are more daring, be sure to try the original Caribbean sauce made with habaneros and jalapenos to give you the most amount of spice. We recommend adding this to a spicy paella dish or chili recipe for the perfect amount of heat. There is also a mild flavor that we loved topping our eggs off with (it also contains habanero peppers but also red bell peppers for a more subtle taste). Be sure to keep your eye out for a fourth flavor to be released this fall.
For more information, call (800) 265-6353, ext. 105 or visit www.mamapearlhotsauce.com.
Here’s a recipe for Mama Pearl’s Strawberry Stuffed French Toast that you can try at home:
Makes 8 servings
1 cup mashed fresh strawberries
1/2 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup milk
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3/4 cup white sugar
8 slices bread, cut in half diagonally
1 teaspoon butter
8 sliced fresh strawberries
1 tablespoon confectioners’ sugar for dusting
1 cup whipped cream
2 Tablespoons of Mama Pearl’s Fresa
Preheat an oven to 100 degrees F.
Heat mashed strawberries and 1/2 cup white sugar in a saucepan over medium heat.
Mix cornstarch and water together in a bowl, then stir into the strawberries.
Cook and stir until thickened, about 5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
Whisk together the milk and eggs in a bowl; set aside.
Mash cream cheese, vanilla extract, and 3/4 cup white sugar in a bowl until smooth.
Mix in Mama Pearl’s Fresa hot sauce
Spread the cream cheese mixture over a triangle-shaped piece of bread, and top with another piece. Repeat with remaining bread and cream cheese mixture to make 8 triangle-shaped sandwiches.
Heat butter in a large skillet over medium heat.
Dip the sandwiches into the egg mixture, 2 or 3 at a time, and place in the skillet.
Cook until golden brown on both sides, about 3 minutes per side.
Transfer pan-fried sandwiches to a baking sheet and place in the preheated oven to keep warm while cooking remaining sandwiches.
To serve, top French toast with warm strawberry glaze and sliced fresh strawberries and sprinkle with confectioners’ sugar. Serve with a dollop of whipped cream.