When serving fresh local fish and seafood, spend a few short minutes stirring up fresh cocktail sauce. Like this one. You’ll be glad you did!
Long ago, in another lifetime, I created a professional association to teach others like myself how to create and manage their own personal chef company. One of the best benefits of that was all the folks I met from across America, many who became facebook friends. Even though facebook wasn’t yet much of a “thing” when the association existed. This recipe is inspired by one of those folks… Oyster Bill Whitbeck. Oyster Bill wrote a great book published in 2001, all about Oysters… a book he gifted to me. I don’t even know if The Joy of Oysters is still in print… but this recipe is my adaptation of his “cocktail salsa” from that book.
You can make a batch to keep in the fridge, and just add some fresh cilantro as needed to enjoy at serving time. If you add it too far in advance, it will get “ikky” and the sauce won’t last as long.
I hope you like it too. Enjoy it with my Deviled Crab Hushpuppy Waffle.
Food propping/styling and photography © (copyrighted) by Wendy Perry.
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Good Damn Cocktail SaulSa!... a little bit sauce, a little bit salsa!
- ½ cup chili sauce
- ½ cup ketchup
- ¼ cup hot pepper jelly
- 1 tablespoon Texas Pete hot sauce
- 2 tablespoons fresh lime juice
- zest of 1 lime
- 1 tablespoon brown sugar
- 2 heaping tablespoons horseradish, use fresh if possible!
- pinch salt
- lots of freshly ground black pepper
- 1-2 tablespoons chopped fresh cilantro (just leave out if not a fan)
- Whisk everything together (except cilantro) and refrigerate! A few minutes before serving time, stir in cilantro.