By: Chef Ben Davis

Garden Cocktail Sauce


4 each ripe tomatoes, chopped

2 each celery stalks, chopped

1 each medium onion, chopped

½ cup ketchup

1 tablespoon grated fresh horseradish

Juice of 1 lemon

2 teaspoons Tabasco

1 tablespoon Worcestershire sauce

1 teaspoon celery seed

Kosher salt and freshly ground black pepper to taste


1.Place the chopped tomatoes, celery, and onion into the Wolf Blender and pulse to coarsely chop the ingredients.

2. Add the remaining ingredients, except for the salt and pepper, and puree for 45 seconds to create a smooth sauce.  Season to taste with kosher salt and black pepper and store covered in the refrigerator for up to 4 days.