Ingredients
1 1/4 cups ketchup
2 tablespoons fresh lime juice
6 pink radishes, finely diced
1 large shallot, finely chopped
1 tablespoon pureed canned chipotle chiles in adobo
2 tablespoons prepared horseradish, drained
1 teaspoon honey
3 tablespoon finely chopped fresh cilantro leaves
Kosher salt and freshly ground black pepper
Preparation
Whisk together the ketchup, lime juice, radishes, shallot, chipotle puree, horseradish, honey, and cilantro in a medium bowl and season lightly with salt and pepper. Cover and refrigerate for at least 30 minutes before serving. The sauce can be made 8 hours in advance and refrigerated, but in that case do not add the cilantro until ready to serve.
