Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pint | Cherry tomatoes |
½ cup | Tequila; or more |
1 small | Head leaf lettuce |
1 pack | Dry Italian or blue cheese dressing mix or- |
1 tablespoon | Seasoned salt & pepper |
1 teaspoon | Pequin quebrado |
Rinse tomatoes, then pierce each with wooden toothpick. Place in single layer in a dish; pour in enough tequila to make a shallow layer. Let stand at least 30 minutes at room temperature. To serve, cover a large platter with lettuce leaves, watercress or grape leaves; center the platter with a small glass of tequila, a small glass of wooden toothpicks and a small dish containing salad dressing mix (or seasoned salt & pepper) mixed with pequin. Arrange tomatoes atop greens. To eat, spear a tomato with a wooden pick, dip in tequila, then dip lightly in salad dressing mixture. Makes 8-12 servings, depending on rest of the menu.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .