Yields 1 1/4 cups
1/2 cup tomato ketchup
1/2 cup chili sauce
1/4 cup grated red onion (from about 1/4 medium onion; using the large holes on a box grater)
1/2 teaspoon finely chopped fresh jalapeno
3 tablespoons prepared horseradish
1 tablespoon fresh lemon juice, add to taste
1/2 teaspoon kosher salt, add to taste
Put all the ingredients in a bowl and stir to combine. Chill, covered, until ready to use. This sauce best made a day in advance, and keeps well for up to a week. Store in airtight container if making in advance. Just before serving, taste and add more lemon juice and salt as needed.
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