Spicy Cocktail Sauce
This bold, tangy spicy cocktail sauce takes 5 minutes to stir together and tastes so much fresher than bottled. Perfect for shrimp cocktail, crab, oysters, and fried seafood.
Equipment
- small mixing bowl
- Whisk or spoon
- measuring cup
- Measuring spoons
- Airtight container or mason jar
Ingredients
- 1 cup ketchup
- 2 tbsp prepared horseradish drained if very wet
- 1 tbsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce or more to taste
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional, for extra heat
- salt to taste
- black pepper to taste
Instructions
- Add the ketchup to a small mixing bowl.
- Stir in the prepared horseradish, lemon juice, Worcestershire sauce, and hot sauce until smooth.
- Add the garlic powder and cayenne (if using). Mix again until fully combined.
- Taste and adjust the heat: add more horseradish, hot sauce, or cayenne if you want it spicier. Season with salt and black pepper as needed.
- Cover and chill for at least 30 minutes so the flavors meld. Stir (or shake) before serving.
Notes
Make-ahead: This sauce tastes best after chilling and can be made a few hours (or the night) before serving. Storage: Refrigerate in an airtight container up to 2 weeks; stir before serving if it separates. Spice control: Start with less hot sauce/cayenne and add to taste. Fresh horseradish is punchier—use a little at a time.
Nutrition
Calories: 20kcal | Sodium: 150mg