Cocktail Sauce

(Preparation time about 5 minutes)

1/2 cup catsup

1/2 cup each tomato-base chili sauce and grapefruit juice

2 tbs. lemon juice

1 tbs thinly sliced green onion (including top)

1 tsp. each prepared horseradish and Worcestershire

2 or 3 drops liquid hot pepper seasoning

Combine catsup, chili sauce, grapefruit juice, lemon juice, onion, horseradish, Worcestershire and hot pepper seasoning, mix until blended. If made ahead, cover and refrigerate for up to 3 days. serve with raw oysters, cold poached fish or cold shellfish. Makes about 1 cup

Limey Tequila Sauce

1 cup water

1/2 cup white wine vinegar

juice from 2 limes

1/2 cup minced cilantro

3 cloves minced garlic

1/2 cup minced jalapeno pepper with seeds

3 tbs. Tequila

Blend all ingredients thoroughly and let set 1-2 hours. serve as a sauce with raw oysters or use as a marinade for other seafood.

Garlic Chili Sauce

2 cups catsup

1 cup chili sauce

3 minced cloves garlic

1/2 cup minced onions

2 tbs. dried red chili peppers

3 tbs. hot pepper sauce

2 green onions minced fine (tops too)

2 tbs. soy sauce

Mix all ingredients well, refrigerate to blend flavors at least one hour prior to serving. Serve as a sauce for oysters or steamed clams.

Sweet Chili Sauce

1 cup water

1/2 cup granulated sugar or light corn syrup

1/2 cup pickled red chilies

3 tbs. vinegar

2 tsp. minched garlic

salt to taste

Mix all ingredients and Refrigerate 2-3 hours to really bring out the special flavor of this sauce. Great dipping sauce for all seafood, raw or cooked oysters, shrimp and fish.

* Feel free to adjust quanities to your own taste.