Prep 20 mins
Cook 4 hrs
A completely homemade cocktail sauce that is great with seafood and even with fries! Adapted from Marlene Sorosky, an award-winning cookbook author.This recipe fits in the Spanish, English, Mexican and Southwestern catagories.
- 10 -12 plum tomatoes (about 1 1/2 lbs.)
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 6 garlic cloves, minced
- 1⁄4 cup balsamic vinegar
- 1⁄3 cup red wine vinegar
- 2 tablespoons sugar
- 1⁄8-1⁄4 teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 3 tablespoons tomato paste
- 1⁄2 teaspoon salt (or to taste)
- 1 tablespoon creamed horseradish
- Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and
- chop into about 1/4-inch dice. In a medium bowl, stir together tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire sauce, lemon juice, tomato paste, and salt. Place ingredients from bowl into a crockpot. Cook 4-5 hours on low.
- Stir in horseradish. Remove from crockpot and place in container with lid. Refrigerate for at least 30 minutes for flavors to blend. (The sauce may be refrigerated up to 2 weeks.)
- Makes 2-1/4 cups.
This is really good and very easy to make. We really enjoyed the textures and flavour in this coktail sauce. I made it to serve with coconut shrimp, it was spicy and tangy and tasted great. I also used it in a salad dressing that I was making and again it added to the overall flavour of the dish. Thanks so much for sharing Sharon.