Food & Wine’s Justin Chapple puts a spin on traditional cocktail sauce, making it with tangy green tomatillos and cilantro, then bumping up the horseradish heat by including a dose of spicy green bottled hot sauce. It’s refreshing and spicy, and supremely tasty with shrimp and oysters.
Slideshow:More Cocktail Sauce Recipes
1 pound tomatillos—husked, rinsed and quartered
1 cup lightly packed cilantro
2 tablespoons drained prepared horseradish
1 tablespoon green hot sauce
How to Make It
In a food processor, combine everything except the salt and pepper. Puree until nearly smooth. Scrape into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
The sauce can be refrigerated in an airtight container for up to 1 week.
Shucked oysters and chilled cooked lobster tails and shrimp.
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