Spicy Tomato Cooler Food

SPICY TOMATO COOLER

Steps:

• Stir tomato-vegetable juice cocktail, beef broth, steak sauce, lime juice, hot pepper sauce, horseradish, and celery salt together in a pitcher.
• Fill 2 cocktail glasses with crushed ice. Pour cooler over ice; garnish with celery stalks and lime slices.

SPICY TOMATO COOLER

Steps:

• In a small pitcher, combine the first five ingredients. Add pepper sauce if desired. Serve over ice if desired.

SPICED TOMATO COOLER WITH HERB SALAD AND GOAT-CHEESE TOASTS

Steps:

• In a small sauté pan over medium heat, toast the pumpkin seeds or pepitas with a little salt to just heat through and color a bit. Set aside for the salad.
• In the same pan, heat the oil with the garlic clove and the cumin, paprika and cayenne, stirring until it smells spicy. Take care not to burn. Set aside.
• Pass the tomatoes through the medium plate of a food mill set over a nonreactive bowl. (If you don't have a food mill, use a cheese grater.) Add 1/4 cup cold water.
• Scrape the spices and oil into the tomato purée, discarding the garlic. Stir in the salt, pepper, lemon juice, Angostura bitters, Worcestershire sauce and cilantro sprigs. Taste for seasoning, cover and refrigerate.
• Assemble the salad: Put the sautéed pumpkin seeds, celery, watercress and arugula, scallion, cucumber and cilantro into a bowl. Dress with the oil and vinegar and season with salt and pepper. Toss lightly.
• Divide the salad among 4 plates, with 2 toasts on each. Gently spoon a teaspoon or so of goat cheese onto each toast. Divide the tomato juice (discarding the cilantro stems) among 4 tumblers. Add a sliver of lemon, a couple of ice cubes, a grind of black pepper and a sprig of cilantro over each and serve.

SPICY TOMATO SAUCE

Steps:

• Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
• Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
• Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

HOT SPICEY TOMATO OIL FOR DIPPING

Steps:

• heat oil over medium heat.
• add garlic and cook until golden brown.3-5 mins.
• remove garlic and reserve.
• add tomatoes, honey, salt and chilli flakes.
• cook on medium 20 mins.
• blend sauce until smooth.
• add reserved garlic and blend until smooth.
• serve with french or italian bread, toasted ravioli, fried zucchini or use your imagination. Mangia.