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Chilled Red Pepper Shooters with Cilantro Pesto

Prep Time 30 minutes
Total Time 30 minutes
Author cheri

Ingredients

  • 4 large ripe tomatoes, halved
  • 1/2 cup roasted red peppers or pequillo peppers
  • 4 garlic cloves chopped
  • 1/4 tsp. crushed red pepper
  • 1/2 jalapeno seeded and minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 ½ tablespoon sherry vinegar
  • 3 tablespoons olive oil
  • 1/4 cup water
  • 1/2 cup heavy cream optional
  • Cilantro Pesto
  • 2 cups cilantro
  • ½ cups blanched almonds
  • ¼ cup red onion
  • ½ Serrano chile
  • 1 teaspoon kosher salt
  • ¼ cup olive oil

Instructions

  1. Place the tomatoes, peppers, garlic, jalapeno, red pepper and 1 tablespoon of sherry vinegar in the blender/food processor. Blend the soup until finely pureed. Season with salt and pepper and drizzle in the oil.
  2. Taste and adjust seasonings.
  3. In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
  4. Add more oil as needed for your use.