Joanna's Killer Tequila Tomatoes

                                               

Ingredients

3 pints assorted cherry and grape tomatoes
1 jalapeno pepper
1/2 cup silver tequila
1 tsp. fine sugar
1 tsp. grated lime zest
3 tbsp. white wine vinegar
3 tbsp. kosher salt
1-1/2 tbsp. coarsely ground black pepper

Directions

Rinse the tomatoes. Using a small sharp knife, score an "X" in the skin on the bottom of each tomato (not on the stem end), being careful not to cut deeply into the tomato. Drop a few tomatoes at a time into a pot of boiling water, removing them with a slotted spoon after 2 or 3 seconds, and dropping them into a bowl of ice water. When all the tomatoes have been in the water, drain and then peel each one, pulling at the corners of the "X." The skin should come off easily. Rinse and slice the jalapeno pepper into circles. Mix with the tomatoes. Store in a plastic bag until almost ready to serve, up to one day.

Mix tequila, sugar, vinegar and lime zest until sugar is dissolved. Store in the refrigerator until shortly before serving, up to one day.

Mix salt and pepper together.

Mix marinade and tomato mixture together and chill for 1/2 hour to an hour. Serve with toothpicks and the salt and pepper mixture on the side, for dipping.

Joanna

 

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