Some of the greatest discoveries occur by happenstance. Take penicillin, for example. Where would the world be today if Alexander Fleming hadn’t left that petri dish uncovered? These chance breakthroughs often occur in the home laboratory too. Recently I was in the kitchen concocting a tangy glaze for some grilled chicken. I’d been adapting a recipe which called for bottled chili sauce, something way too high in sodium for me. As I was improvising around that verboten item, adding a little of this, a little of that – I paused to dip my pinkie in & take a taste. Somehow in all that mixing, I’d managed to make something not just similar, but every bit the counterpart of commercial Cocktail Sauce. The rest, my friends, is history.
Yields about 1 cup.
SODIUM CONTENT: 12 mg per tablespoon
5 T. no salt added tomato paste
3 T. apple cider vinegar
3 T. molasses
2 T. prepared horseradish
2 t. dry ground mustard
1 clove garlic, grated
Measure all of the ingredients into a small mixing bowl and stir well to combine. Chill at least 1 hour before serving. May be kept in an airtight container in the refrigerator for several days.