Tangy Cocktail Sauce

• 1 12 cups ketchup
• 1 cup chili sauce
• 14 cup prepared horseradish
• 14 cup fresh lemon juice
• 2 tablespoons fresh minced basil or 2 teaspoons dried basil
• 1 tablespoon fresh minced parsley
• 1 teaspoon Worcestershire sauce
• 1 dash hot pepper sauce

1. Combine all ingredients in mixing bowl.
2. Keeps in refrigerator for up to one week.
3. Can be halved or doubled.
4. Makes about 3 cups as shown.

ketchup, chili sauce, horseradish, lemon juice, basil, parsley, worcestershire sauce, pepper sauce

Taken from www.food.com/recipe/tangy-cocktail-sauce-60288 (may not work)