Grilled Bloody Mary Salsa Recipe

1. 1

   Preheat grill or grill pan to high heat. Toss tomatoes with 2 tablespoons canola oil to coat; sprinkle with salt. Brush grill grates with some oil. Grill tomatoes until charred on both sides and softened, carefully flipping with metal spatula halfway through, 12 to 15 minutes total. Transfer to bowl to cool.

2. 2

   Coarsely chop tomatoes, reserving any juices. Transfer to serving bowl. Add lemon juice, horseradish, Worcestershire, black pepper, chile de arbol and 1/4 teaspoon salt. Mash together gently to combine using fork, muddler, or pestle. Serve immediately, or refrigerate from 1 hour up to overnight. Let come to room temperature before serving.

No nutritional information available.

No additional tips available.