Bloody Mary Salsa is a delicious riff on traditional salsa that is as good with chips as it is on grilled shrimp and vegetables.
Making salsa is easy; but what makes salsa fun is how you can get creative with the flavors. I enjoy making salsas from the freshest seasonal ingredients and varying the sources of heat. Bloody Mary Salsa gets its unique flavor from horseradish; but fresh ginger, hot peppers and cinnamon can also be used to make things spicy.
The heat in Bloody Mary Salsa comes jalapeño pepper and the horseradish. The horseradish adds some interesting medicinal benefits. It has potent antibacterial ingredients that protect against food borne illness. It also helps to maintain a healthy gallbladder and improve digestion. Health benefits aside, horseradish gives this salsa a nice kick and some good texture.
I like to serve Bloody Mary Salsa with celery sticks, cucumber slices, endive and stuffed green olives — things you might actually put in a Bloody Mary cocktail. This salsa is also tasty with steamed or grilled shrimp, oysters, fish and chicken. I love making several different types of salsas, getting a variety of chips and other dippers, and setting up a salsa station. Salsas are a delicious way to create mouth-popping seasonal flavors to wow your friends and family.
Bloody Mary Salsa Recipe
- 6 firm tomatoes (like Roma, Campari or other medium tomato) sliced 1” thick
- 4 tsp fresh lemon juice
- 2 tsp horseradish – more if you like it really hot
- 2 tsp Worcester sauce
- 1/2 jalapeno minced
- 1/2 tsp fresh ground pepper and salt to taste
- Olive oil for brushing the tomatoes
- Preheat broiler to high.
- Brush sliced tomatoes with olive oil and broil them until beginning to char.
- Let tomatoes cool.
- Place tomatoes and other ingredients in the bowl of a food processor and pulse until just blended.
- Place in a bowl and serve with vegetables and your favorite dipping chips.
- Bloody Mary Salsa is even nice with thick potato chips.