Good Damn Cocktail Saulsa… a little bit sauce, a little bit salsa!

image of cocktail sauce 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.  

image of The Joy of Oysters

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.
Disclosure:  I only use and recommend products here I use myself. I may receive a small commission from affiliate links on this or other posts on this web site at no additional costs to you.

CLICK HERE TO SUBSCRIBE TO MY TABLE SCRAPS E-ZINE NEWSLETTER!

Find me on social media:
HomeEconomicsInAuntDeeDeesKitchen on FB
Wendy’s HOME Economics! Page on FB    @culinaryadventuristwendy on IG
Aunt Dee Dee’s Kitchen Page on FB            @auntdeedeeskitchen on IG
Credentials @ LinkedIn

Be sure to visit my online stores:
Aunt Dee Dee’s Kitchen for my seasonings, dried goods, pickles, jams, preserves, kitchen linens and more! Lots of new goodies in Fall 2022.
And for the best budget-friendly MADE IN THE USA by folks like you and me, my Rada Knives and Kitchen Tools online store.
THESE LINKS CAN ALSO BE FOUND ON SIDE MENU OF MY BLOG HOME PAGE.

Good Damn Cocktail SaulSa!... a little bit sauce, a little bit salsa!

This sauce was inspired by an old personal chef colleague I met many years ago... lost touch, but never lost the inspiration.
Course: Condiments
Cuisine: American
Keyword: cocktail sauce, dips, salsa, seafood sauce
Author: Wendy Perry

Ingredients

  • 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)

Instructions

  • Whisk everything together (except cilantro) and refrigerate! A few minutes before serving time, stir in cilantro.

Notes

I make batches of this to keep for a while (keeps several weeks) in the fridge. I just take out what I need and add some cilantro at that time.  If you add it all at once, the salsa won't keep as long and the cilantro will make it ikky!  
TIP:  To keep cilantro and other herbs fresh, snip off ends every couple of days and keep in a jar of water in refrigerator to snip what you need with scissors!  Fresh herbs take your foods to another level of deliciousness.  

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Related Post:

image of fall fruitcake

Fall Fruitcake

Some things just “are” fall. Like apples. And pears. And spices like cinnamon, nutmeg, allspice and others. And this cake! Now I confess, I’m not a “pumpkin spice” gal and

Read More »

Farmers’ Market Spicy Seafood Chowder Base

This Manhattan-style chowder base is chock full of tomatoes, summer vegetables and herbs — keep it on hand for fast, fresh fish or seafood chowder. Freeze in quarts and then add any combination of oysters, shrimp, crab, clams, scallops or fish at serving time. We topped ours with crispy fried oysters.

Read More »
image of dilled cucumber sandwiches

Crispy Dilled Cucumber Sammies

How many of us were introduced to cucumber sandwiches growing up at showers and church receptions? They’re such simple little snacks with vibrant flavor and opposing textures, soft and crispy. Pair these with our chowder or salted nuts as a light snack after working in the yard on a hot day. The spread works well on crackers or as a veggie dip.

Read More »
Scroll to Top

Table Scraps Newsletter Subscription