Makes about 1 quart
Roasted tomatoes and the addition of chipotle peppers and smoked salt add a smoky nuance to this mix.
4 pounds red tomatoes, halved and cored
2 lemons, halved
6 celery ribs
2 jalapeño or serrano chiles, halved, seeds and ribs removed
3 tablespoons Worcestershire sauce
1 tablespoon freshly grated horseradish (substitute 2 tablespoons prepared white horseradish)
1 chipotle in adobo sauce, diced
1 tablespoon superfine granulated sugar
2 teaspoons smoked salt
½ teaspoon coarsely ground black pepper
Prepare a charcoal or gas grill or preheat a cast-iron griddle pan. Place the tomatoes, lemons, celery, and chiles cut-side down on the grate. Grill for 4 to 5 minutes, or until the tomatoes are charred. Turn the celery ribs after 2 minutes.
Remove the ingredients from the grill. Place the tomatoes, celery, and chiles in a food processor or blender. Squeeze ¼ cup of juice from the lemons, and add it to the food processor along with the Worcestershire sauce, horseradish, chipotle, sugar, salt, and black pepper. Purée until smooth.
Force the mixture through a strainer, pressing with the back of a spoon to extract as much liquid as possible; alternatively, use a food mill fitted with the grinding disk that has the smallest holes. Refrigerate the mix for at least 4 hours, but preferably overnight.
Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.