| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 179 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 5 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 829 mg |
Reviews
It tasted great with all kinds of shrimp. something unexepectedly delicious – the sauce!