Maggie Beer

Roastredpeppershots 2  web

Roast Pepper Shooters

Roastredpeppershots 2  web

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)

Ingredients

  1. 390g 2 roasted red peppers skins and seeds removed
  2. 75g 1/4 cup celery
  3. 185g 1/2 cup cucumber peeled and de-seeded
  4. 40ml 2 tbspn vodka (optional)
  5. 5ml 1 tspn tabasco sauce

Roast Pepper Shooters appears in

Add to your favourites

Enjoyed this recipe? Why not join Maggie's Food Club at www.maggiebeer.com.au? Use the code "RECIPEPRINTER" and we'll take 20% off your first online order!

Your basket Your basket   Check out