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- 16 Roma tomatoes, halved
- 12 cherry tomatoes, for garnish
- 1 tsp Hy-Vee coarsely ground black pepper
- ½ tsp kosher salt
- 8 oz cold water
- 2 oz fresh lime juice
- 2 tbsp Hy-Vee steak seasoning
- Lime wedge, plus lime slices for garnish
- 10 oz Ilegal mezcal liqueur
- Celery stalks, for garnish
Preheat charcoal or gas grill with greased grill rack for direct cooking over medium heat (350°).
Toss Roma and, if desired, cherry tomatoes with olive oil, black pepper, and salt in medium bowl. Grill Roma tomatoes, cut sides down, 3 to 5 minutes or until slightly charred, turning halfway through.
Reserve grilled cherry tomatoes for garnish. Place Roma tomatoes and cold water in a large blender. Cover and blend until smooth.
Strain tomato mixture through a fine-mesh sieve set over a bowl; discard pulp. Transfer tomato juice mixture to a pitcher; stir in lime juice. Cover and refrigerate until ready to serve.
To serve, place 2 tablespoons steak seasoning in small shallow dish. Rub one-third of the rim and 1-inch down side of each 5 (12-oz. each) cocktail glasses with lime wedge; dip in steak seasoning. Fill glass with ice; set aside. Stir mezcal into tomato mixture in pitcher. Pour into tomato mixture in pitcher. Pour into prepared glasses. Garnish with lime slices, celery, and charred cherry tomatoes, if desired.
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