> 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~ Good cocktail sauce around here always has some chile-heat. When I was a kid, my mom always made cocktail sauce by mixing ketchup, horseradish, lemon juice, and a good dash or two of Tabasco sauce. I like to make cocktail sauce with 2 parts ketchup, 1 part horseradish, salt, pepper, lemon juice to taste, some clam juice for flavor and enough of your favorite hot sauce to give it the kick you love. (Feel free to use Tabasco, Melinda's, Dave's Insanity, or whatever.) === Dave Sacerdote davesas@ntplx.net Resist or Serve. "I am so mighty, I do not have to kill you all." -- Flaming Carrot Visit Dave's New England Almanac at http://www.ntplx.net/~davesas/