3/4 cup bottled chili sauce (stocked near ketchup in grocery stores)
3 tablespoons finely minced celery hearts
2 tablespoons finely minced green onion
1 1/2 tablespoons fresh lemon juice
2 teaspoons prepared horseradish (not creamed)
1/2 teaspoon Worcestershire sauce
3 to 4 dashes liquid hot-pepper sauce (such as Tabasco)

Combine all of the ingredients. Let stand for at least 15 minutes to allows flavors to blend and develop, then taste for seasoning, adding additional horseradish, Worcestershire or hot-pepper sauce to taste.

Keep refrigerated; will keep for 1 to 2 months or more.

Makes about 1 cup.