Mostarda Grill Barbeque by Alpe Pragas, spicy and savory
Mostarda Grill Barbeque by Alpe Pragas is the fiery variety made from green, red, and yellow bell peppers, spiced up with chili and grounded with garlic, onion, and ginger. Alongside steak, bratwurst, and grilled vegetables, it takes on the role of a ready-to-use bottled sauce.
Mostarda Grill Barbeque is a savory bell pepper chutney from Alpe Pragas in the Braies Valley of South Tyrol. The vegetables remain chunky, the garlic provides a savory edge, and the chili provides a heat that warms rather than burns.
Three colors and a clear heat
From the open jar, it smells of roasted bell peppers, with notes of garlic and onion underneath.
On the palate, the mild sweetness of the vegetables leads, then garlic and ginger follow, and finally, the chili provides a lingering warmth. The pieces retain their bite, making a spoonful of it more than just a sauce.
The Mostarda glows dark red in the jar, with bright and green pieces throughout, making it the most savory variety in the entire Alpe Pragas range.
Why three types of bell pepper come together
Green, yellow, and red stand side-by-side in this jar, and each color brings something different.
The green pepper is harvested early and tastes herbaceous and tart, the yellow is milder, and the red brings the most sweetness. Together, they create a multi-layered seasoning that a single variety could hardly achieve.
Because the peppers are freshly cut and only briefly heated, their colors are preserved, and if you look closely, you can still recognize every single piece in the dark mixture.
Onion and ginger are added—the onion becomes sweet when cooked down, while the ginger is fresh and sharp. Finally, the garlic provides the savory depth that distinguishes this variety from the fruity chutneys.
Made for the grill plate
This Mostarda finds its true place next to steak, bratwurst, and grilled vegetables.
As a dip, it sits on the table in a bowl; as a glaze, it goes onto ribs and chicken wings just before they finish cooking. A spoonful added to mayonnaise instantly creates a burger sauce that adds fire to any patty.
On a cheese board, it stands next to pungent hard cheese, where its spiciness balances the salty edge, and over scrambled eggs the morning after, it adds color to the plate.
It is perfect on its own with baked potatoes, potato wedges, and grilled corn on the cob, and in a bun with pulled pork, it replaces any store-bought sauce. Even in winter, a spoonful of it brings back the taste of smoke and sun.
Cooked down from vegetables and spices
The bell peppers are chopped small and cooked down uncovered until the vegetables are soft and the seasoning is just right. Lemon juice freshens it up, and apple pectin holds the pieces in suspension thereafter.
Its strength comes from vegetables and spices; the grill provides the smoke, and Alpe Pragas needs no artificial additives for this. After resting for a few days, the heat settles, and all the spices come together.
For those who like mixing their own sauces, it provides a spicy base at home that supports dips and marinades. All varieties can be found under Chutneys and Mostarda, and the rest of the South Tyrolean range in the Alpe Pragas collection.
