This chef recipe from Chef Denise Baron of Burton’s Grill is easy to increase for entertaining. It can be made ahead of time and stored in the refrigerator for up to 2 days.
1/2 pound ripe tomatoes, diced
1 tablespoon red pepper, diced
1 tablespoon chili sauce (recommended brand: Heinz)
1 1/2 teaspoons horseradish, drained
Pinch kosher salt
Pinch ground cumin
Dash tabasco sauce, or to taste
Dash Worcestershire sauce
1 1/2 teaspoons fresh lime juice
2 tablespoons English cucumbers, peeled and diced into 1/4-inch pieces
2 tablespoons tomato juice (recommended brand: Sacramento)
1 tablespoon poblano pepper, diced into 1/4-inch pieces
1 tablespoon yellow pepper, diced into 1/4-inch pieces
1 1/2 teaspoons red onion, diced into 1/4-inch pieces
1 1/2 teaspoons fresh cilantro, roughly chopped
1 1/2 teaspoons extra virgin olive oil
1/4 teaspoons minced jalapeño
1/4 cup crab or shrimp, roughly chopped
In a blender, combine first 9 ingredients (through lime juice) for 2 minutes. Transfer mixture to a medium bowl and add remaining ingredients. Cover and refrigerate until ready to serve.
Makes approximately 1 1/2 cups.