You're right, Cathy. It makes a bunch.

I used to halve it, and freeze it in pint zipper bags. It never quite freezes hard, because of all the acid.

Then I realized it could be safely canned. So that's how I now do it; I make a full recipe, and put it up in pint jars, processing for ten minutes in a boiling water bath.

3/4 c Chili sauce or mild salsa
1/4 c Celery; finely chopped
1 ds Red pepper
1 tb Lemon juice or rice vinegar
1/4 ts Grated horseradish; .. optional


Or



2/3 cup ketchup
1/4 cup chili sauce
2 tbsp horseradish
3 tbsp lemon juice



or


1 pint mayonnaise
3/4 cup water
1 TBS sugar
1/4 tsp salt
1/4 tsp garlic juice
1 tsp ketchup
1/4 tsp Tobasco
1 tsp mustard powder
1/4 tsp black pepper
1/4 tsp white pepper
1 tsp paprika


Just adding my 2 cents!

how exotic do you want to get??

2 navel oranges
1 1/2 pounds medium shrimp (32 total), shelled and deveined
2 teaspoons extra-virgin olive oil
1/4 teaspoon minced and mashed garlic

For sauce:

1/2 cup mayonnaise
3 tablespoons ketchup
1 1/2 tablespoons Cognac
2 teaspoons fresh lime juice, or to taste
1/2 teaspoon sugar
a pinch of cayenne

other:

3 firm-ripe California avocados
6 canned hearts of palm, drained, rinsed, patted dry, and
cut crosswise into 1/2-inch pieces

With a sharp knife cut a slice from top and bottom of each orange,
exposing flesh, and arrange with a cut side down on a cutting board.
Cutting from top to bottom, remove peel and pith. Working over a
bowl, cut orange sections free from membranes, letting sections drop
into bowl, and squeeze in excess juice from membranes.

Into a large saucepan of boiling salted water plunge shrimp and
poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp
in a colander and transfer to a large bowl. While shrimp are still
warm add oil, garlic, and 1 tablespoon juice from orange sections,
stirring to coat shrimp. Let shrimp cool to room temperature.

In a small bowl whisk together sauce ingredients until smooth. Sauce
may be made 1 day ahead and chilled, covered. Quarter avocados
lengthwise, removing pit and peel, and cut into 1/2-inch dice.
Transfer orange sections with a slotted spoon to shrimp mixture and
add hearts of palm and avocado, folding ingredients together gently.
Divide salad among 4 plates, mounding it, and spoon sauce over
salad.

Can you tell us what ounce-size bottles are used for the A-1, hot sauce, and horseradish? A-1 has three sizes on my store shelves and the others seem to have a selection of sizes also with different brands.

At the restaurant I worked at, we used the chili sauce, horseradish, tabasco and lemon. Of course, that was a while ago, there might have been more to it but I think that is right.