Roast Pepper Shooters

INGREDIENTS

  • 2 Roasted red peppers
  • 1/4 cup Celery
  • 2 tbspn Sherry vinegar or Vino Cotto
  • 1/2 cup Cucumber
  • 2 tbspn Vodka
  • 1 tspn Tabasco sauce
Print Recipe

Place the red peppers on a hot grill turning every few minutes until the skin is black and blistered.

Remove the peppers from the heat and place in a bowl covered with cling wrap to cool slightly. Remove from the bowl and rub off the skins, remove the core and the seeds.

Add the peppers, celery, olive oil, Sherry Vinegar, Cucumber and vodka (if using) to a blender and puree until smooth.

Pour into shot glasses and garnish with celery sticks and caper berries and  purple basil leaves.

Add a splash of tobacco (optional)