Shrimp Cocktail Sauce

2 cups Catsup
2 cups Chili Sauce
1/4 cup diced onion
1/4 cup chopped celery
1/4 cup chopped bell pepper (green)
3 tablespoon Worcestershire sauce
2 tablespoon horseradish
2 tablespoon white vinegar
2 drops hot sauce
1 teaspoon garlic powder

Put all ingredients into blender, turn on and blend until well mixed.
Refrigerate.

Note: You can increase the about of hot sauce if you prefer a hotter taste.
It is best to prepare about 24 hours in advance of serving and refrigerate.
It is perfect as a make ahead dish to use with boiled shrimp as an appetizer.

I like serving this sauce in a bowl like our 6 1/4" round bowl with the lobster / crawfish pattern on it.