Grilled Tomato and Toasted Chili Cocktail
If you have about 45 minutes to spend in the kitchen, Grilled Tomato and Toasted Chili Cocktail might be an excellent gluten free, dairy free, fodmap friendly, and whole 30 recipe to try. This side dish has 72 calories, 1g of protein, and 4g of fat per serving. This recipe serves 4 and costs 49 cents per serving. A couple people made this recipe, and 62 would say it hit the spot. A mixture of oil, lime wedges, juice, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of American cuisine. It is brought to you by Serious Eats. Overall, this recipe earns a rather bad spoonacular score of 32%. Similar recipes are Toasted Corn and Tomato Chili Topping, Grilled Shrimp with Grilled Tomato Cocktail Sauce, and Grilled Shrimp with Chili Cocktail Sauce.
Servings: 4
Ingredients:
2 teaspoons ground coriander seed
2 dried guajillo chiles, cut open, stems and seeds removed
3 ounces fresh juice, from 4 to 6 limes
Garnish: lime wedges
1 tablespoon neutral oil, such as canola
1 pound ripe tomatoes, whichever variety is tasting best
2 to 3 teaspoons Worcestershire sauce
Equipment:
grill
tongs
cutting board
sieve
Cooking instruction summary:
Procedures 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 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 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 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 by step:
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. Cut the chilies into small pieces and combine with mezcal in a pitcher. Make sure chilies are totally submerged.
3. Let sit 30 minutes. While chilies are steeping, halve tomatoes and brush with oil.
4. Place tomatoes on grill cut sides down.
5. Grill, flipping once, until tomatoes are soft but not falling apart and skins are lightly charred, about 5 minutes.
6. Transfer to a cutting board, remove and discard skins and roughly chop.
7. Muddle chilies in mezcal until liquid is a pale brick red.
8. 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.
Nutrition Information:
covered percent of daily need
