Tequila Cocktail Sauce

Tequila Cocktail Sauce

73
JTRAMMELL 0

"This is a great cocktail sauce recipe straight from the heart of the Rockies (Aspen, Colorado), via Cape Cod. The tequila gives it a good kick! This recipe yields a large amount, you may want to half or quarter it."

Ingredients

10 m servings 66 cals
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Original recipe yields 50 servings

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Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 411 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, tequila, salt and pepper. Chill until ready to serve.
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Reviews

73
  1. 82 Ratings

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Oh my gosh, this is the BEST! My husband usually does not like liquer added to any recipe, so when I pulled out the tequila, he freaked. I tasted the recipe before adding the tequila and it was ...

This is just too good!! I spread some cream cheese out on a plate, top with the sauce and then top it all with cooked salad shrimp and serve with crackers. Everyone raves and there's never any l...

Absolutely fantastic! Suggest you add a touch more horseradish. And, let it sit in the fridge for a few hours to thicken it, and let the ingredients blend. This blows away any store sauce.

Wow! This stuff has a mighty BIG kick. Not for the faint of heart! 5 stars!!!

Always a hit! Yum!!

The BEST Cocktail sauce i have ever tasted. It is a little on the runny side, but the taste far out ways that. Was unsure about the Tequila, but you cant even taste it. Just mix it and put it ...

Wonderfully amazing taste~ I did not have chili sauce so I used a recipe from this site, I also reduced the servings because I was not feeding 50. We loved it. I made it a second time, filled...

Very good - not too different from your standard cocktail sauce. Tiquila does give it a bit of a kick - nice. Observation - made it for 12 servings - 1/2 of that would have served up for 12 peo...

I first printed this off in 2002. It's been my go to sauce ever since.