To make the cocktail sauce:
In a bowl, stir all the ingredients together. Add more horseradish or hot sauce to taste. Chill before serving.
To make the cilantro pesto:
In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallions. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined. Chill before serving.
Make Ahead Tips
A good make-ahead hors d'oeuvre for Thanksgiving or any holiday meal. Both sauces can be made two days ahead and kept covered in the refrigerator.