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Cocktail Sauce

Classic cocktail sauce gets a kick from jalapeno peppers and fresh horseradish in this recipe from Esca chef David Pasternack. Also Try: Grainy Mustard Sauce, Prosecco Mignonette

  • yield: Makes about 2 cups


  • 1 cup ketchup
  • 2 jalapeno peppers, seeded and finely chopped
  • 4 cherry peppers, seeded and finely chopped
  • 1 (2-inch) piece fresh horseradish, grated
  • Juice of 2 lemons
  • Dash of balsamic vinegar
  • Pinch of sea salt
  • Pinch of freshly ground pepper


  1. Step 1

    Whisk together all ingredients in a medium bowl until well combined.

The Martha Stewart Show, December 2010