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Categories:
peppers sugar cucumbers clove garlic scallions blanched almonds green tomatoes lime juice hot sauce vodka salt fresh cilantro fresh mint red tomatoes fresh basil extra-virgin olive oil
Viewed: 39 - Published at: 4 years agoIngredients
- 2 canned, imported jalapeno peppers
- 1/4 cup sugar
- 3 pounds cucumbers, peeled, seeded and chopped
- 1 clove garlic, peeled and minced
- 4 scallions, trimmed of most of the green portion and chopped
- 1/2 cup blanched almonds
- 3 tomatillos (Mexican green tomatoes), outer skins removed, washed and chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon habanero hot sauce
- 1 tablespoon vodka
- 1/2 teaspoon salt, or more to taste
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons fresh mint, minced
- 8 large red tomatoes, peeled
- 13 cup fresh basil leaves, sliced into chiffonade
- 4 teaspoons extra-virgin olive oil
Method
- Using rubber gloves, chop 1 of the jalapeno peppers.
- Combine the sugar and 1/4 cup water in a pan over medium-high heat and bring to a boil.
- Add the chopped jalapeno and cool to room temperature before straining.
- Put the jalapeno in the bowl of a food processor.
- Using rubber gloves, seed and chop 2 teaspoons of the remaining jalapeno and add to the food processor with the cucumbers, garlic, scallions, almonds, tomatillos, lime juice, hot sauce and vodka.
- Pulse to get an almost smooth consistency.
- Add salt to taste.
- Stir in the cilantro and mint.
- Freeze in an ice-cream maker according to the manufacturer's instructions.
- Meanwhile, cut the top third of the tomatoes off and carefully seed and core.
- Toss the basil with the oil.
- Fill each tomato with 1/3 to 1/2 cup of the sorbet and top with some of the basil chiffonade.
