Bloody Mary Cocktail Sauce
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.
Ingredients
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2 small lemons
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1 small lime
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1 cup ketchup
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1 cup Heinz Chili sauce
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2 heaping tablespoons prepared white horseradish; more to taste
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2 tablespoons vodka
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1 tablespoon Worcestershire sauce
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2 teaspoons pureed canned chipotle chile in adobo; more to taste
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1/8 teaspoon celery salt; more to taste
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.
Make Ahead:
The sauce can be refrigerated for up to 1 week.
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