Louisiana Seafood Cocktail Sauce Recipe

1 cup tomato sauce
1/4 cup ketchup
2 tbsp. red wine vinegar
3 tbs. Worcestershire sauce
1 tbs. horseradish
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 tbsp. diced garlic
Salt to taste
Louisiana Gold Pepper Sauce or "Original" Louisiana Hot Sauce

In a large ceramic bowl, combine tomato sauce, ketchup, vinegar, Worcestershire sauce, and horseradish. Using a wire whisk, blend until all ingredients are well incorporated. Add bell pepper, celery and garlic and season to taste with the hot sauce. Continue to blend until all seasonings are evenly mixed throughout the sauce. Adjust seasonings to your taste should more sweetness or tartness be desired. Cover and refrigerate overnight for flavors to develop. This sauce is always served with boiled seafood.

Makes 2 cups