Cocktail Sauce---Betty B.

MAKES ONE CUP - 3/4 cup prepared ketchup, 2-1/2 tablespoons prepared horseradish, 2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon coarse salt, 1/4 teaspoon hot-pepper sauce. 

In a small bowl, combine the ketchup, horseradish, lemon juice, salt and pepper sauce.  Whisk to combine. Refrigerate in an airtight container for up to three days.

Homemade Cocktail Sauce: Carolann

8 to 10 plum tomatoes about 1 1/4 lbs.)
1 medium onion, finely chopped
1 stalk celery, finely chopped
6 cloves garlic, minced
1/4 c. balsamic vinegar
1/3 c. red wine vinegar
2 tbsps. sugar
1/4 tsp. cayenne pepper
1 tbsp. Worcestershire sauce
2 tbsps. fresh lemon juice
3 tbsps. tomato paste
1/2 tsp. salt or to taste
1 tbsp. cream-style horseradish

Cut tomatoes in half crosswise (not through stem end), squeeze out seeds, and
chop into about 1/4-inch dice. In a medium microwave-safe bowl, stir together
tomatoes, onion, celery, garlic, vinegars, sugar, pepper, Worcestershire
sauce, lemon juice, tomato paste, and salt. Cover with lid or vented plastic
wrap and microwave for 30 to 40 minutes or until very thick, stirring every
10 minutes. Stir in horseradish. Refrigerate for at least 30 minutes for
flavors to blend. (The sauce may be refrigerated up to 2 weeks.) Serve with
crab cakes, shrimp, or other seafood. Makes 2-1/4 cups.

Cocktail Sauce-Jolene

¾ cup chili sauce
2 to 4 tablespoons lemon juice
2 or 3 tablespoons horseradish
2 teaspoons Worcestershire Sauce
1 teaspoon grated onion
Few drops Tabasco Sauce

Salt to taste and chill.