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Grilled Bloody Mary Salsa

[Photograph: Suzanne Lehrer]

Grilling the tomatoes gives the salsa smoky char flavors, boosted by the deep, fermented flavor of the Worcestershire sauce. And like any respectable Bloody Mary, both are mixed with lemon, black pepper, and an excellent source of spice: fresh chile de arbol for a dash of Mexican authenticity.

This salsa will mellow after sitting for a couple of hours, which isn't a bad thing; just choose your own adventure. Serve immediately for sharper, bolder flavors of chile de arbol, horseradish, and Worcestershire, or serve after sitting for a little less heat, more balance and more tomato flavor. For a little of each, make the salsa without the horseradish or Worcestershire and let sit to scale back on the heat, and then stir in both right before serving.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at and on twitter @the_suzchef

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