Summer Sides Trio: Roasted Red Peppers, Tomato Bruschetta, & Mezcal Margarita

• Marinate tomatoes for at least 30 minutes or up to several days

Nutrition values are AI-estimated based on ingredients.

• 3 large red bell peppers
• Approx. 8-10 garlic cloves, sliced thinly
• Extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon Urfa Biber
• 1 teaspoon ground Sumac
• A few sprigs fresh oregano leaves, roughly chopped
• Sherry vinegar, to taste
• Approx. 2 lbs ripe tomatoes
• 1 clove garlic, finely grated
• Approx. 1/4 cup fresh basil leaves, torn
• Red wine vinegar to taste
• 1 baguette or loaf of crusty bread, sliced
• 2 ounces mezcal
• 3/4 ounce Campari
• 3/4 ounce fresh lime juice
• 1/2 ounce Cointreau

1. 1Char red bell peppers on a grill until blackened, then steam and peel.
2. 2Slice garlic and slowly cook in olive oil until golden and crisp, reserving the infused oil.
3. 3Combine peeled peppers with garlic chips, infused oil, Urfa Biber, Sumac, oregano, and sherry vinegar.
4. 4Chop tomatoes, grate garlic, tear basil, and mix with olive oil, red wine vinegar, salt, and pepper to marinate.
5. 5Grill or toast slices of crusty bread until golden.
6. 6Spoon marinated tomato mixture generously onto the grilled bread.
7. 7For the cocktail, rim a glass with salt, then combine mezcal, Campari, lime juice, and Cointreau in a shaker with ice.
8. 8Shake well and strain the cocktail into the prepared glass over fresh ice, then garnish with an orange peel.

These instructions are our analysis of the original video. Watch on YouTube →