Bloody Mary Cocktail Sauce
Recipe from
Fine Cooking Magazine
This tart and tangy sauce is a twist on a classic Bloody Mary cocktail. Rim your serving dish with celery salt before serving, if you like.
Servings:
Yields a scant 2-1/4 cups
Total Time:
30 mins
Ingredients
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2 smalllemonssee savings
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1 smalllimesee savings
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1 cupketchupsee savings
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1 cupHeinz Chili saucesee savings
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2heaping tablespoons prepared white horseradish; more to tastesee savings
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2 tablespoonsvodkasee savings
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1 tablespoonWorcestershire saucesee savings
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2 teaspoonspureed canned chipotle chile in adobo; more to tastesee savings
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1/8 teaspooncelery salt; more to tastesee savings
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Directions
1.
Finely grate the zest from the lemons and then juice them. Juice the lime. In a nonreactive bowl, mix 3 tablespoons of the lemon juice, 2 tablespoons of the lime juice, and all of the zest with the ketchup, chili sauce, horseradish, vodka, Worcestershire, chipotle, and celery salt until well combined.
2.
The sauce can be refrigerated for up to a week. Add more horseradish, chipotle, lemon juice, or celery salt to taste before serving.
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