On Sun, 9 Jan 2011 15:12:55 -0500, "Ed Pawlowski" >
wrote:

>?
>"Steve Pope" > wrote in message
...
>> A correspondent let me know that tomato sauce (as in canned Hunt's
>> tomato sauce) is a better choice than ketchup for forming a cocktail
>> sauce.
>>
>> Sounded sensible and I tried this with a crab cocktail yesterday.
>> Other cocktail sauce ingredients were as usual (horseradish,
>> Worcestershire sauce, tabasco, lemon juice). I will say the
>> less ketchup-y, less sweet result might be a better match for the crab.
>> It was however a little dull.
>>
>> Maybe next time I'll try some of each (say, 1/3 ketchup). There's
>> at least a month of crab season to go.
>>
>> Do ya'll have any preferences on cocktail sauce?
>>
>> Steve
>
>Add a little chili powder

I don't think chili powder works well for seafood cocktail sauce...
for a bit more bang add more horseradish. I don't want chili powder
in my bloody mary either, for heat loosyanna hot or tobasco.

Instead of tomato sauce use tomato paste, can be diluted to taste with
plain water and will have a stronger/truer tomato flavor than sauce. I
never use ketchup in cocktail sauce (too much sugar), for acidity use
lemon or lime juice.