Ingredients Condiments Seafood Sauces Cocktail Sauce Green Cocktail Sauce Be the first to rate & review! 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on November 14, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 40 mins Yield: 2 cups Ingredients 1 pound tomatillos—husked, rinsed and quartered 1 cup lightly packed cilantro 2 tablespoons drained prepared horseradish 1 tablespoon green hot sauce Kosher salt Pepper Directions 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. Elevate your epic shellfish platter with three easy and addictive sauces:. John Kernick 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. Rate it Print