1 c. minced shallots
2 Tbsp. Rosemary Olive Oil
1 tsp. garlic
1 1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
2 Tbsp. dark brown sugar
5 Tbsp. Habanero and Honey Vinegar
1 Tbsp. Moscatel Wine Vinegar
1 3/4 c. chopped tomatoes, canned undrained
In a medium skillet over medium high heat, sauté shallot in Rosemary Olive oil until soft, about 3 minutes. Add garlic, salt and pepper, cook 1 minute.
Add sugar and vinegars, cook 1 minute. Stir in tomatoes, cook until slightly thickened, 5 minutes. Serve warm or at room temperature.
Try this delicious alternative to traditional cocktail sauce, especially if you don't love horseradish. It's on the sweeter side, but it is perfect for seafood.
Serve with our Roasted Shrimp Cocktail recipe!