Home Plate is Where The Fart Is Curry Mustard Hot Sauce Recipe
Cook Time: 10 minutes
Spiciness Level: 8/7
Nothing beats a day at the ballpark and no hot sauce beats a hot sauce with Bertman’s Original Ballpark Mustard. This post is not sponsored, we just love that mustard.
- 2 cups Carolina Reapers (or something less spicy)
- 1 cup Bertman Original Ball Park Mustard
- 1 Mango (fresh or canned)
- .5 cup Orange Juice
- .25 cup White Vinegar
- .25 cup Brown Sugar
- 1 tsp Curry Powder
- 1 tsp Cumin
- 1 tsp Coriander
- some Salt (to taste)
- De-stem the peppers, or if you're not prepared for the heat miser to rip you a new one, de-seed those puppies as well.
- Combine ingredients in food processor. Shake hands with the grim reaper.
- Blend it on up. The brown sugar adds some grit, so if you would like to de-grit the sawce, add a bit more orange juice. Not too much though.
- Refrigerate and store for 1-3 months.
- Tell your friends you made a sauce with mango and watch their eyes as they realize your deception.
Our founder Ron grew up watching the Cleveland Indians when he wasn’t tending to the massive family pepper fields. Bertman Original Ballpark Mustard is the official mustard of the Cleveland Indians, so it’s always had a special place in his heart. While some would say this is a concoction that makes no sense, we say you’re wrong. The brown sugar and orange juice really bring out a fun flavor and the mustard adds an extra special touch that only Bertman’s can give you.
As mentioned, the reapers aren’t a necessity, but man, it’ll put some hair on that upper lip. The first time we made this sauce, we laughed, we cried, we got the hiccups, we cried again because those hiccups burned something fierce. A suitable replacement would be the habanero. A classic pepper that fits perfectly with the mango and orange juice, so if you’re not looking for millions of Scoville’s to the face, kick it down a notch with some purdy habs.
The picture is not the hot sauce, it’s just Bertman’s.