Spicy Cocktail Sauce

There's a great place in Mesa, AZ called Pete's Fish and Chips. Its a little white building with a large veranda style porch. You walk up to the window and order, then sit on picnic benches to eat. YUM! Of course, I have fond memories of this place from when I was a kid. It was a rare treat to go there. My aunt worked there and learned this recipe. I use it as a dip for fish, shrimp, chicken, or french fries. Also good in meatloaf, or spicy sloppy joes.

Spicy Cocktail Sauce:
220 g (1 small can or 1 scant cup) El Pato hot Mexican tomato sauce (yellow can with a picture of a duck or bell peppers in the Mexican foods aisle)

3/4 cup dill pickle juice (about 3/4 of the El Pato can)
3 to 3 1/2 cups ketchup (I like Simply Heinz)

In a quart jar, add the El Pato and dill pickle juice. Add ketchup to fill, leaving a couple of inches at the top. Screw on a lid and shake well.  Taste and adjust with more ketchup or pickle juice. 

Keeps in the fridge for a few months, or freezes well.

Makes 1 quart