Gotta have a throw-down red sauce for those Gulf Coast seafood dishes that are part of life here in The Bayou City….. From Oysters, to Shrimp, to Crab, this red sauce brings the tang that’ll add pop to all of your hot or cold Gulf Coast Seafood recipes!
¼-Cup JED’s Finest Sweet-Cured Jalapeño Slices – Drain and rinse slices, reserving 1 Teaspoon JED’s Brine.
¾-Cup Tomato Ketchup
Juice of ½ a Lemon
1-Tablespoon Worcestershire Sauce
1-Teaspoon Siracha Chili Sauce
1 Teaspoon Prepared Horseradish
Mix Ketchup, lemon juice, Worcestershire, Chili Sauce, and Horseradish together in non-reactive bowl. Dice Jalapeños finely and stir into ketchup mixture with Teaspoon of JED’s Brine (Add more Brine for spicier taste). Refrigerate for a few hours or overnight before serving. Download PDF of Recipe