HOMEMADE SPICY COCKTAIL SAUCE

A delicious cocktail sauce to serve with whole cooked shrimp,
king or dungeness crab and halibut or salmon,
or with raw oysters shooters, and so on...

Yields: (Appx. 1 cup)
Prep: 15 mins.

Posted by Sandra

INGREDIENTS:

1 cup ketchup
2 tablespoons ‘hot’ horseradish (not sauce)
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
½ teaspoon balsamic vinegar
1 teaspoon sriracha sauce (or tabasco)
1 stock celery, finely minced
1 teaspoon onion, grated
1 small clove garlic, grated
½ teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon dried parsley

METHOD:

Combine all ingredients in a small non-reactive bowl (glass or ceramic), and cover to chill for at least 30 minutes for flavors to meld before serving. – Enjoy!