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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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A completely homemade cocktail sauce that is great with seafood and even with fries! Adapted from Marlene Sorosky, an award-winning cookbook author.This recipe fits in the Spanish, English, Mexican and Southwestern catagories. Ingredients:
10 -12 plum tomatoes (about 1 1/2 lbs.) |
1 medium onion, finely chopped |
1 stalk celery, finely chopped |
6 garlic cloves, minced |
1/4 cup balsamic vinegar |
1/3 cup red wine vinegar |
2 tablespoons sugar |
1/8-1/4 teaspoon cayenne pepper |
1 tablespoon worcestershire sauce |
2 tablespoons fresh lemon juice |
3 tablespoons tomato paste |
1/2 teaspoon salt (or to taste) |
1 tablespoon creamed horseradish |
Directions:
1. Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and
2. chop into about 1/4-inch dice. In a medium bowl, stir together tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire sauce, lemon juice, tomato paste, and salt. Place ingredients from bowl into a crockpot. Cook 4-5 hours on low.
3. Stir in horseradish. Remove from crockpot and place in container with lid. Refrigerate for at least 30 minutes for flavors to blend. (The sauce may be refrigerated up to 2 weeks.)
4. Makes 2-1/4 cups.
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