1. In a large pot, cook tomatoes on low heat until softened. Blend tomatoes, lime juice, garlic and seasonings in blender on high or puree. Once liquefied, add parsley and habanero while the blender is on at a high setting. Filter mixture through a medium mesh chinois and chill overnight. Ready to serve the next day over ice, on its own or with vodka. 2. Rim the glass: with kosher salt and ancho chile powder. 3. Garnish the glass: Heirloom grape or cherry tomatoes and micro celery if available. ---------------------------------------------------------------------------
Nutrition
Ingredients
