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

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Savory Spice Shop Ingredients
Garlic, Dehydrated: Roasted Granulated 1 oz bag $1.85
Pepper, Black, Malabar: Fine 1 oz bag $2.65
Ghost Curry Powder 2 oz bag $4.55

Nutrition

Gluten-Free
Vegetarian

Items in this Recipe

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“I have bought spices from other websites and in person from many locations and I must tell you that I find yours to be the freshest and most flavorful! I live in a small rural town in Minnesota and if it wasn't for you I would not be able to prepare the dishes I love.”
John S. of Tracy, MN

Customer Reviews ( Add a Review )

5 stars 8/7/16 KristinLLB
I've made this several times and it's always a hit. People love having a dip that's a bit unusual. I use half the amount of curry.
Test Kitchen Response: So glad you've enjoyed this recipe! Great suggestion to use half the amount of curry for a little less scary heat :)