Ingredients
4 c. cherry tomatoes
1 lb. beefsteak tomatoes
1 large red onion
1 tbsp. kosher salt
3 large lemons
1/2 c. white tequila
1/2 c. plain or citron- or pepper-flavored vodka
1/4 c. cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. Freshly ground black pepper
2 tsp. sugar
1 1/2 tsp. Tabasco sauce
Margarita Dipping Salt
Preparation
Step 1With a wooden or metal skewer, puncture each cherry tomato with 5 to 10 holes; place in a nonreactive bowl.Step 2By hand, or in a food processor with knife blade attached, finely chop beefsteak tomatoes; transfer to a medium bowl. Finely chop onion; add to beefsteak tomatoes. Stir in salt; let stand 5 minutes. Strain mixture through a fine sieve, pressing hard on the solids (should yield about 2 cups liquid). Discard solids.Step 3Grate zest from 2 lemons. Squeeze enough juice from 3 lemons to equal 1/2 cup. Gently stir tomato water, lemon zest, lemon juice, and remaining ingredients (except margarita salt) into cherry tomatoes. Cover and refrigerate, keeping tomatoes submerged in liquid, at least 3 days or up to 1 week.Step 4To serve, spear each tomato with a toothpick or wooden skewer. Put some of the liquid in a glass bowl or vase; place tomatoes in the liquid. Serve Margarita Dipping Salt on the side.
