Roast Pepper Shooters
Step 1: Place the red peppers on a hot grill turning every few minutes until the skin is black and blistered.
Step 2: 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.
Step 3: Add the peppers, celery, olive oil, Sherry Vinegar, Cucumber and vodka (if using) to a blender and puree until smooth.
Step 4: Pour into shot glasses and garnish with celery sticks and caper berries and purple basil leaves.
Step 5: Add a splash of tobacco (optional)
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