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Categories:
fresh watermelon tomatoes peppers tomato juice Worcestershire sauce Maggi seasoning chili powder cayenne kosher salt cold Mexican
Viewed: 34 - Published at: 5 years agoIngredients
- 1 cup fresh watermelon, cut into large slabs
- 2 large fresh tomatoes, cut into thick slices
- 5 limes, cut in half
- 4 shishito peppers or other fresh chile of your choice
- 1 1/2 cups tomato juice
- 3 tablespoons worcestershire sauce
- 3 tablespoons maggi seasoning (can substitute soy sauce)
- 2 tablespoons chili powder, divided
- 1 teaspoon cayenne or your favorite bottled hot sauce
- 1 teaspoon kosher salt
- ice
- 4 cold Mexican beers of your choice
Method
- Build a fire with a charcoal grill or heat a gas grill over medium-high heat.
- Grill the watermelon, tomatoes, four of the limes and all the peppers, turning and moving things to cooler parts of the grill if browning too fast.
- Once everything is lightly charred, carefully remove from the heat, about 8-12 minutes total.
- Cool the fruits and vegetables then refrigerate until chilled thoroughly, at least an hour (can be made a day ahead of time).
- In a blender, puree the watermelon, tomato, the juice of the grilled limes, tomato juice, Worcestershire, Maggi, one tablespoon of the chili powder and cayenne until smooth, straining it through a fine mesh strainer if needed.
- Adjust seasoning with more lime juice, Worcestershire, Maggi, chili powder and cayenne if desired.
- Meanwhile, on a small plate, add the remaining chili powder and salt, stirring to combine.
- Rub the rims of four large glasses with a cut lime and dip each glass in the chili powder-salt mixture.
- Add a generous amount of ice to the glasses.
- Add the tomato-watermelon puree to each glass, top with the cold beer, stir to combine and garnish each glass with a charred shishito pepper.
