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    Tomato-Pepper Cocktail Sauce


    Source of Recipe


    Gourmet Magazine, 1984

    Recipe Link: http://communities.msn.com/recipesfornoncooks/sauces.msnw

    List of Ingredients




    1/3 cup bottled, roasted red peppers, drained

    1/2 cup ketchup

    2 tablespoons fresh lemon juice

    1 tablespoon bottled horseradish, or to taste

    Dash of Tabasco sauce, or to taste

    1/2 teaspoon Worcestershire sauce

    Salt and black pepper to taste

    Recipe



    1. In a blender or food processor fitted with the metal blade, purée the roasted peppers with the ketchup and lemon juice.

    2. Transfer the purée to a bowl and stir in the horseradish, Tabasco, Worcestershire sauce, salt and black pepper. Serve with shellfish.

    Yields 1 cup
 

 

 

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