Grilled Bloody Mary Salsa

Name: Grilled Bloody Mary Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 small 1/2 fresh arbol chili or other hot red chili seeded, minced; 1 teaspoons freshly ground black pepper; 6 servings Canola oil; 6 mediums vine-ripe or heirloom tomatoes, sliced 1-inch thick; 2 teaspoons horseradish; 6 servings Kosher salt; 4 teaspoons fresh lemon juice (from 1 lemon); 2 teaspoons Worcestershire sauce

Grilled Bloody Mary Salsa might be just the hor d'oeuvre you are searching for. This recipe serves 6. One portion of this dish contains about 1g of protein, 14g of fat, and a total of 150 calories. It will be a hit at your The Fourth Of July event. Head to the store and pick up worcestershire sauce, pepper, horseradish, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and whole 30 diet. This recipe is typical of Mexican cuisine.

Instructions

Preheat grill or grill pan to high heat. Toss tomatoes with 2 tablespoons canola oil to coat; sprinkle with salt.

Ingredients you will need

Canola Oil

Tomato

Salt

Equipment you will use

Grill Pan

Grill

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.

Ingredients you will need

Tomato

Cooking Oil

Equipment you will use

Spatula

Grill

Transfer to bowl to cool.

Equipment you will use

Bowl

Coarsely chop tomatoes, reserving any juices.

Ingredients you will need

Tomato

Transfer to serving bowl.

Equipment you will use

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.

Ingredients you will need

Arbol Chile

Worcestershire Sauce

Black Pepper

Horseradish

Lemon Juice

Salt

Equipment you will use

Mortar And Pestle

Serve immediately, or refrigerate from 1 hour up to overnight.

Let come to room temperature before serving.

Equipment

Ingredients

Servings:

1small

1/2 fresh arbol chili or other hot red chili seeded, minced 1teaspoons

freshly ground black pepper 6servings

Canola oil 6mediums

vine-ripe or heirloom tomatoes, sliced 1-inch thick 2teaspoons

horseradish 6servings

Kosher salt 4teaspoons

fresh lemon juice (from 1 lemon)2teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.