Pete's Sauce

This recipe comes from my aunt J.A. It's a copy cat of the amazing sauce served at Pete's Fish & Chips in Mesa, AZ. It's a little spicy, a little tangy, and just right for dipping fries, shrimp, chicken, or any kind of meat in. This is the lower carb version.

Pete's Sauce:

1 part El Pato sauce (spicy tomato sauce in a little yellow can...Mexican foods aisle)
2 parts dill pickle juice
2-3 parts sugar free Heinz ketchup

Mix all together, adjusting for taste. It should be a little spicy....you'll usually need more pickle juice, or ketchup when adjusting. This keeps in the fridge for a couple of months, or freezes well.