On Tue, 20 Apr 1999 AutumnRhea@aol.com wrote: > I would imagine that the heat in the cocktail sauce came from > Horseradish though and not chile peppers......I worked in a seafood > restaurant for 8 years and that's what they use to make the cocktail > sauce..the more horseradish ..the more heat. That is something to ponder > though a recipe for Cocktail sauce with peppers........~ Debra~ Well, my family was in the restaurant business for over 50 years, ... (does that make mine bigger than yours?) It didn't seem or taste like horseradish, and I mix up my own and add horseradish to catsup to make a cocktail sauce, or to punch up other brands of cocktail sauce. I do know the taste difference, and this wasn't horseradish's taste. Unfortunately, I brought it to my sister's for my mom's birthday party, so I don't have the bottle handy, but it was definitely not a horseradish taste that I found. It was pretty spicy, much spicier than your average Cross and Blackwell's Cocktail Sauce, or others. Maybe someone else has a bottle of Trader Joe's Cocktail Sauce and can look. Chuck Demas Needham, Mass. Eat Healthy | _ _ | Nothing would be done at all, Stay Fit | @ @ | If a man waited to do it so well, Die Anyway | v | That no one could find fault with it. demas@tiac.net | \___/ | http://www.tiac.net/users/demas