- 1 cup ketchup
- 1 cup Heinz Chili Sauce
- Juice and zest of 2 lemons
- 8 shakes Tabasco sauce
- ½ teaspoon sea salt
- Freshly ground pepper, optional
- 2 to 4 heaping tablespoons prepared white horseradish (not cream-style)
- In a medium nonreactive bowl, mix the ketchup, chili sauce, lemon juice, zest, Tabasco, and salt until well combined. Add the pepper, if desired. Serve immediately, or store, tightly covered, in the refrigerator for up to 1 week.
- Just before serving, divide the horseradish between 4 small saucers and divide the sauce into 4 bowls. Serve a bowl of sauce with the horseradish on the side for diners to customize as they desire.