While picking up fresh oysters at the seafood counter, my partner asked, "Would you hand me a jar of cocktail sauce?" I responded, "I can make that. I have the ingredients." "Do you have horseradish?" "Of course," I told him.
INGREDIENTS
juice from half lemon
1T horseradish
1/2-2/3 cup crushed tomatoes
2T tomato paste
1T vodka
1 teaspoon Worchestershire sauce (or pickapepper for vegetarians)
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
sprinkle of grey salt
RECIPE
Squeeze 1/2 lemon into a bowl. Add 1/2 cup crushed tomatoes (I like to use fire roasted, but any will do). Add the remaining ingredients aside from the salt. Check for desired thickness. You may wish to add more crushed tomato until you the cocktail sauce is the thickness you prefer. Sprinkle a touch grey salt (or any course salt you have on hand) over the top, right before serving. Those who are lucky enough to get a crunch with their bite will be delighted.
Serve with crudite, fresh oysters, grilled shrimp, calamari, smelts, hard boiled eggs, or with a savory omelet. You can also use this as a base for a wonderful Bloody (or Virgin) Mary.
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