Southwestern-Model Cocktail Sauce
In bowl, stir 1 cup bottled cocktail sauce, 2 tablespoons chopped contemporary cilantro,
2 teaspoons minced jalapeño chili, and a pair of teaspoons contemporary lime juice till properly mixed. Cowl and refrigerate as much as 24 hours. Makes about 1 cup.
Mustard Dipping Sauce
In small serving bowl, stir 1 cup reduced-fat bitter cream, 3 tablespoons grainy Dijon mustard,
3 tablespoons chopped contemporary parsley, 1⁄ 4 teaspoon freshly grated lemon peel, 1⁄ 4 teaspoon salt, and
1⁄ 8 teaspoon coarsely floor black pepper till properly mixed. Cowl and refrigerate as much as 24 hours.
Makes about 1 cup.
