1/4 cup tomato sauce
1/4 cup catsup
1 tablespoon horseradish or hot sauce
2 tablespoon lime juice
2 tablespoon balsamic vinegar
2 crushed garlic cloves
2 tablespoon mince celery
1 tablespoon fresh black pepper
Mix all ingredients and refrigerate for 25 minutes or until serving. Makes about 3/4 cup.
*Great with any seafood or on top tostones
*Growing up in Puerto Rico has given me the urge to change the traditional cocktail sauce with a caribbean twist.