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Ingredients
- • 8 plum tomatoes, halved and seeded
- • Canola oil
- • Salt and freshly ground black pepper
- • 3 tablespoons ketchup
- • 1/4 cup prepared horseradish, drained
- • 1 lime, juiced
- • 1 tablespoon honey
- • Few dashes chipotle hot sauce
- • Few dashes Worcestershire sauce
- • 2 tablespoons chopped fresh tarragon leaves, plus more for garnish
Preparation
Step 1
Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill for 2 to 3 minutes or until the skins are lightly charred.
Place tomatoes and remaining ingredients, except tarragon, in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature. Garnish with additional tarragon, if desired.