John Kernick
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 2 cups

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

How to Make It

Step

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.

Make Ahead

The sauce can be refrigerated in an airtight container for up to 1 week.

Serve With

Shucked oysters and chilled cooked lobster tails and shrimp.

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