Homemade cocktail sauce


8 to 10 plum tomatoes about 1 1/4 lb)
1 med onion, finely chopped
1 stalk celery, finely chopped
6 cloves garlic, minced
1/4 cup balsamic vinegar
1/3 cup red wine vinegar
2 tbsp sugar
1/4 tsp cayenne pepper
1 tbsp worcestershire sauce
2 tbsp fresh lemon juice
3 tbsp tomato paste
1/2 tsp salt or to taste
1 tbsp cream-style horseradish

How to prepare

Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and chop into about 1/4″ dice in a med microwave-safe bowl, stir together tomatoes, onion, celery, garlic, vinegars, sugar, pepper, worcestershire sauce, lemon juice, tomato paste, and salt cover with lid or vented plastic wrap and microwave for 30 to 40 mins or until very thick, stirring every 10 mins stir in horseradish refrigerate for at least 30 mins for flavors to blend (the sauce may be refrigerated up to 2 weeks ) serve with crab cakes, shrimp, or other seafood makes 2 1/4 cups.

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