Sauce Mexicana - cooking recipe

Ingredients

1/2 c. canned tomatoes
1/4 c. chili sauce
2 Tbsp. grated horseradish
1/4 c. vinegar
1 Tbsp. prepared mustard
1/2 tsp. salt
dash of pepper
1/2 tsp. curry powder
2 Tbsp. chopped parsley
1/2 tsp. onion juice

Preparation

Place all ingredients in saucepan and cook slowly until thickened; strain and cool.
This sauce may be kept in refrigerator for a week.
When ready to use, mix with tart mayonnaise dressing (1 part sauce to 2 parts mayonnaise).
Serve with fish, fried oysters and cold meats.
Approximate yield:
3/4 cup sauce.