Grilled Tomato And Toasted Chili Cocktail Recipe
- 2 dried guajillo chilies, cut open, stems and seeds removed
- 8 ounces mezcal
- 1 pound ripe tomatoes, whichever variety is tasting best
- 1 tablespoon neutral oil, such as canola
- 3 ounces fresh juice, from 4 to 6 limes
- 2 teaspoons ground coriander seed
- 2 to 3 teaspoons Worcestershire sauce
- Garnish: lime wedges
- Heat grill to medium-high. While grill is heating, toast chilies using tongs, turning frequently, until pliable and fragrant, about 2 minutes. Do not char or burn the chilies.
- Cut the chilies into small pieces and combine with mezcal in a pitcher. Make sure chilies are totally submerged. Let sit 30 minutes. While chilies are steeping, halve tomatoes and brush with oil. Place tomatoes on grill cut sides down.
- Grill, flipping once, until tomatoes are soft but not falling apart and skins are lightly charred, about 5 minutes. Transfer to a cutting board, remove and discard skins and roughly chop.
- Muddle chilies in mezcal until liquid is a pale brick red. Add tomatoes, lime juice, and coriander. Muddle until tomatoes are very broken down. Strain mixture through a fine mesh sieve and divide among four ice-filled glasses. Season with Worcestershire to taste and serve with lime wedges.
guajillo chilies, mezcal, tomatoes, neutral oil, fresh juice, ground coriander seed, worcestershire sauce, lime wedges
Taken from www.seriouseats.com/recipes/2013/06/grilled-tomato-toasted-chili-cocktail-mezcal-pitcher-drink-recipe.html (may not work)