OK, but I like a little "kick" to my red sauce so here goes. Realizing that I make it in a bowl just for "my" immediate use OK?

2 heaping tblsps Catsup
1 tblsp of Kraft Horseradish Sauce (or according to taste- -this can get hot quick)
3 or 4 "cachunks" (see definition below) of Louisiana Hot Sauce (this is the sauce that is made from the Cayenne and not the Tabasco pepper and is usually in a thin tall bottle with a yellow top)
Mix well and use as fish, shrimp or seafood dipping sauce.

Definition of Cachunk: this is a word from the vocabulary of the late great Cajun Chef and Comedian, Mr. Justin Wilson and is best explained by grabbing the bottle in one hand like you would grab a chicken's neck. Then with the other hand, remove the cap. Now, while holding the bottle over the bowl you invert it and shake it up and down towards the bowl counting as you go. ONE cachunk, TWO cachunks, THREE cachunks and ETC.