Seafood Cocktail Sauce

Makes about 3/4 cup

This quick and easy cocktail sauce recipe is delicious with seafood, such as the Shrimp with Cocktail Sauce in the similar and related recipes. However, we sometimes make it as a dip with a meat and cheese tray. Cocktail sauce is usually made with ketchup, but my mother always used bottled chili sauce, which results in a fresher flavor. Make the sauce at least one hour or up to one day before using and refrigerate to allow time for the flavors to blend. The recipe can be made in any amount needed.

Ingredients

• 3/4 cup chili sauce, such as Heinz, or ketchup (see notes below)
• 1 tablespoon prepared horseradish, more or less to taste (see notes below)
• 2 teaspoons fresh lemon juice
• 1 teaspoon Worcestershire sauce

Mix all together in small bowl. Cover and chill for at least one hour to allow flavors to blend. If desired, bring to room temperature before serving.

Notes: If using ketchup, which I do when I do not have chili sauce on hand, add a little more lemon juice for freshness. The heat from the horseradish intensifies as the sauce sets. You might want to start with less, then taste before serving, adding more if desired. Freshly grated horseradish can be substituted for prepared. Leftovers can be stored in the refrigerator for up to five days.