- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 2 to 3 cups
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
Directions
- 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.
