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Ghost Curry Hot Mess





Ingredients:

Notes:

*Adjust Ghost Curry depending on desired heat level. The 4 Tbsp. recommended is hot but not crazy hot. The sauce gets hotter the longer it sits, so plan accordingly.

Directions:

Mix all ingredients together and refrigerate in a sealed container for 24 hours before serving to let the curry flavor and heat develop.

Serving Suggestions:

This makes an amazing sauce or dip for pork or chicken wings. This recipe makes a lot, so you’ll have leftovers to make a hot mess out of any grilled meats or veggies, fried fish, burgers, sandwiches or potato salad.

Yields:

2 1/2 cups

Thanks to:

Federal Bar & Grill, Savory Spice Shop—Platte St/Denver, CO customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
Make this recipe how many times?
Savory Spice Shop Ingredients
Garlic, Dehydrated: Roasted Granulated 1 oz bag $1.60
Pepper, Black, Malabar: Fine 1 oz bag $1.80
Ghost Curry Powder 2 oz bag $3.90
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