BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL
Especially good with pan fried oysters, shrimp and fish.
8 ounce can organic cubed tomatoes in juice
- 1 ounce freshly grated horseradish, or 1 teaspoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ground coriander
- 1 lemon, zested
- ½ lemon juiced
- Seasalt as needed
Combine ingredients and chill 24 hours prior to serving.