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Oyster Shooters


12 2-ounce shot glasses

2 medium tomatoes, quartered

3 tablespoons horseradish, freshly grated

2 tablespoons lemon juice

2 tablespoons lime juice

2 tablespoons cilantro, chopped

¼ cup poblano peppers, roasted, peeled, seeded, and diced

¼ cup tomatoes, peeled, seeded, and diced

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

24 freshly shucked oysters with liquor

1½ cups tequila, well chilled


  1. Place 12 2-ounce shot glasses in the freezer for at least 30 minutes.
  2. Place the tomato quarters into a food mill set over a clean bowl. Process until all liquid is extracted from tomatoes. Discard the solids. Strain tomato liquid through a fine-mesh sieve (should have about ¾ cup fresh tomato juice).
  3. Combine tomato juice with next 8 ingredients (horseradish through freshly ground black pepper). Chill mixture for at least 30 minutes before serving.
  4. Arrange 1 tablespoon of mixture in each prepared shot glass. Top each with one oyster and 1 tablespoon tequila. Repeat the layers one more time. Serve immediately.
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