Ingredients

• 4 pounds tomatoes, roughly chopped
• 1/2 cup fresh mint leaves
• 2 cloves garlic, roughly chopped
• 1 stalk lemongrass, roughly chopped
• 2 scallions, 1 roughly chopped and 1 thinly sliced
• 1/4 jalapeno pepper, seeded and roughly chopped
• Sea salt
• Freshly ground black pepper
• 1/2 pint grape tomatoes, halved

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Instructions

1. Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.
2. Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.
3. Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.