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.
- 6 medium vine-ripe or heirloom tomatoes, sliced 1-inch thick
- Canola oil
- Kosher salt
- 4 teaspoons fresh lemon juice (from 1 lemon)
- 2 teaspoons horseradish
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/2 fresh arbol chili or other small hot red chili seeded, minced
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.
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.