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Spicy tomato water “shooter”

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Tomato water “shooter”
1 lb large, overripe tomatoes
8 large basil leaves
1 red finger chili
½ tsp salt
1 clove garlic

Place all ingredients in food processor, and pulse until chopped fine. Pour entire contents into a double layer of cheesecloth, and hang bundle over a non-reactive container in the fridge overnight. Keep chilled in sealed plastic container for up to 5 days. Serve in chilled shooter or pony glasses with a little drizzle of olive oil.