WEEKDAYS 1e|12c|p

Cocktail Sauce

Michael Symon
Servings: 15
30 to 60 min

Use this cocktail sauce as the base of your Bloody Mary!

  • Ingredients
  • step-by-step directions
Cocktail Sauce
  • 2-3 tablespoons olive oil
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely minced)
  • 1 fresno chili (finely chopped)
  • 1/4 cup sherry vinegar
  • 1 can whole, peeled San Marzano tomatoes (28 ounces, crushed by hand)
  • 2 tablespoons brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (plus more to taste)
  • 1 lemon (zest and juice)
  • 2 tablespoons horseradish (freshly grated)
  • 2 tablespoons chives (finely chopped)
  • Kosher salt and freshly ground black pepper to taste
  • Place a medium-sized saucepan over medium-high heat. Add olive oil, onion, garlic, fresno chili and a large pinch of salt. Saute for about 8 minutes, until soft and translucent. Add the sherry vinegar and reduce until almost completely evaporated. Add the tomatoes, brown sugar and Worcestershire sauce. Stir to combine, bring to a simmer and cook for 20 minutes. Remove from heat and set aside.
  • Add the hot sauce, lemon juice, zest and horseradish. Season to taste with salt and pepper. Transfer to serving bowl and garnish with the chopped chives.
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