It's good, and less than 1/3 of what the store price is. We basically make it for free, as we make our own ketchup from tomatoes we grow, and grow our own horseradish, which I shred.
Adjust amounts as needed for the amount you are cooking for. Stir and chill.
You may want to add more or less horseradish, depending on how spicy you like it.
|Time:||2 Minutes Preparation Time|
By April from NW MO
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Mix all ingredients. Serve with cooked shrimp.
By Robin from Washington, IA
That is the recipe I have always used, and recently decided to change it just a little. I still used the same basic recipe, but added to that a few Tablespoons of Mayo. Delicious, and it keeps very well. I put mine in a covered jar and have used out of it for a couple months now. Keep in the refrigerator.