"zxcvbob" > wrote in message
...
> Melba's Jammin' wrote:
>
> > In article <cYGwf.58168$tl.36003@pd7tw3no>,
> > ellen wickberg > wrote:
> >
> >
> >>Does anyone have a BWBable recipe for a tomato based sauce for dipping
> >>shrimp in? The commercial ones seem to have horseradish and
> >>worcestershire sauce as well as some spices.
> >>Ellen
> >
> >
> > Ellen, could you have a looksee at some recipes for chili sauce?
> > Something along those lines would be good - maybe a little thinner?
> > Those are BWB-able. I don't have a recipe for an 'official' cocktail
> > sauce for dunking shrimps.
> > -Barb
>
>
> Just added grated h'radish to a standard chili sauce or ketchup recipe
> ought to do it. If you're paranoid, add a little extra vinegar or use
> bottled horseradish (already has vinegar), but I think the vinegar in
> the ketchup recipe is probably enough already. You're not gonna add
> *that* much fresh h'radish.
>
> Bob

Just out of my own curiosity, (since I, personally, would never eat shrimp
dunking sauce)....the store bought prepared horseradish and the cocktail
sauce I have in my fridge was purchased from the fridge section in my
grocery store. It also has a 'keep refrigerated' warning and 'use by'
date. Ketchup/catsup does not. So I'm thinking that even if you could can
it, (using the ingredients as suggested in other posts in this thread)
wouldn't it still have to be kept in the fridge, and have a use by date as
dictated by the ingredients?

As I said, I'm just curious,

Kathi