Caribbean Cocktail Sauce – Recipe

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.

Sonia's Basil Sauce

1/4 cup white balsamic vinegar
1/4 cup olive oil
1/2 cup fresh basil leaves
1 tablespoon fresh oregano
1 tablespoon herbs the provence
1 garlic cloves
salt and fresh crushed pepper

Blend all the ingredients, pour in a glass cup. Use on top of you favorite poultry, meat or just as dipping sauce for fresh vegetables. Makes about 3/4 cup

Sonia's Pernod Sauce

1/4 cup Pernod
3 tablespoon butter
2 garlic cloves minced
1 tablespoon fresh thyme cut into small pieces
1 teaspoon dill
1 teaspoon lime juice
salt and pepper to taste

In a pan melt the butter with the thyme, garlic, dill and salt and pepper to taste. Heat for 2 minutes and add the Pernod and lime juice. Heat for 1 more minute and pour in a sauce dish.

*Great to pour on top of any shell fish

*After a brief meeting with the owner of one of Puertorrican best seaside lobster restaurants, I have to asked the key ingredient and he responded, Pernod. This is my version.

Tahini Sauce

1/2 cup tahini
1/2 red onion cut into small pieces
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon cumin
salt and pepper
1/4 cup water

In a pan heat oil and cook the onions, cumin, salt and pepper for 5 minutes stirring occasionally. Remove from heat, add the rest of the ingredients mixing well. Serve hot or cold

*this recipe is great with meatballs, chicken wings, or vegetables