Name: Grilled Tomato And Toasted Chili Cocktail Recipe
Total time: 45 min
Yield: 4
Cuisine: British

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Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day. 

How to make Grilled Tomato And Toasted Chili Cocktail Recipe

Heather Meldrom

Crawler

British

<p>Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day. </p>

Dried guajillo chilies,  cut open,  stems and seeds removed

Mezcal

Ripe tomatoes,  whichever variety is tasting best

Neutral oil,  such as canola

Fresh juice,  from 4 to 6 limes

Ground coriander seed

Worcestershire sauce

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.

step 1

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.

step 2

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.

step 3

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.

step 4

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