Native American Meat and Fish Sauce

Combine a level teaspoon of ground horseradish and 2 oz catsup. Refrigerate for 4 hours before serving. Originally, the tomato based part was tomato pulp with "Indian" spices, but the author of the cookbook I got this from substituted ketchup. (Basically, it's cocktail sauce) Tomatoes and horseradish are native only to the Americas, and it makes sense that the Natives invented shrimp cocktail sauce long before whitey came over.
"It just cannot be beat. Brings out the flavor of meat, fish, or seafood perfectly"