Grilled Tomato And Toasted Chili Cocktail Recipe

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.