Cocktail Sauce

This zesty dip for shrimp and other seafood isn't just cheaper than bottled cocktail sauce; you can also dial up the heat to taste with more horseradish or hot red pepper.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 cup Ketchup (above) or bottled chili sauce
  • 1 tablespoon prepared horseradish

[/ingredients-left]
[ingredients-right]

  • 1 tablespoon lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot red pepper sauce

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]In a small, nonreactive bowl, combine all the ingredients and stir until well blended. Cover the bowl and refrigerate for at least 1 hour before serving.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Store in an airtight container in the refrigerator for up to 1 month. Makes about 1 cup. [/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest

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