Grilled Tomato and Toasted Chili Cocktail Recipe

Serious Eats
Serves: 4 Save

Ingredients (8)

  • 2 dried guajillo chilies, cut open, stems and seeds removed
  • 8 ounces mezcal
  • 1 pound ripe tomatoes, whichever variety is tasting best
  • 1 tablespoon neutral oil, such as canola
  • 3 ounces fresh juice, from 4 to 6 limes
  • 2 teaspoons ground coriander seed
  • 2 to 3 teaspoons Worcestershire sauce
  • Garnish: lime wedges

Directions

Learn how to make this recipe at Serious Eats

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