Recipe - Very Hot Cajun Sauce For Beef

Three fourths cup Ketchup
One half cup Fresh grated horseradish
One half Lime; juice of
Liquid hotpepper sauce to
taste
One half teaspoon Pequin quebrado to taste

Superhot and passionate, this sauce is great over any seafood. Make it as
painful as you wish by adding more hot pepper sauce or pequin. Combine all
ingredients; taste & adjust seasonings. Makes 1 cup.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.