Words of a Watchman

If you’re like me, you hate ketchup. But, it’s an ingredient in most cocktail/seafood sauce recipes. We are going to change that today!

1. Tomato Paste & Vinegar Version (clean, bold, not sweet)

This one stays close to the American classic but ditches the ketchup entirely.

Ingredients:

• 3 tablespoons tomato paste
• 1 tablespoon prepared horseradish (or more to taste)
• 2 teaspoons white wine vinegar (or lemon juice)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce (Tabasco or similar)
• ¼ teaspoon salt
• A pinch of sugar (optional, to balance acidity)
• A few drops of olive oil (optional, for smoothness)

Directions:

1. Whisk all ingredients together until smooth.
2. Adjust the acidity with a bit more vinegar or lemon juice if desired.
3. Chill 30 minutes before serving.

This version gives a sharp, savory tomato note with the horseradish front and center — great with shrimp or oysters.

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2. Fresh Tomato Purée Version (bright and natural)

If you prefer real tomato flavor without any processed base:

Ingredients:

• 1 medium ripe tomato, peeled, seeded, and finely puréed (or grated)
• 1½ tablespoons prepared horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon sea salt
• ½ teaspoon hot sauce (optional)
• A few drops of extra virgin olive oil

Directions:

1. Combine everything in a bowl and whisk or blend until smooth.
2. Strain if you want a thinner, silkier texture.
3. Chill before serving.

This gives a very fresh, tangy flavor — the tomato is lighter, and the horseradish gives it the classic bite.