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Maggie Beer

Roast Pepper Shooters

Step 1: Place the red peppers on a hot grill turning every few minutes until the skin is black and blistered.

Step 2: Remove the peppers from the heat and place in a bowl covered with cling wrap to cool slightly. Remove from the bowl and rub off the skins, remove the core and the seeds.

Step 3: Add the peppers, celery, olive oil, Sherry Vinegar, Cucumber and vodka (if using) to a blender and puree until smooth.

Step 4: Pour into shot glasses and garnish with celery sticks and caper berries and  purple basil leaves.

Step 5: Add a splash of tobacco (optional)


  1. 390g 2 roasted red peppers skins and seeds removed
  2. 75g 1/4 cup celery
  3. 185g 1/2 cup cucumbers peeled and de-seeded
  4. 40ml 2 tbspn vodka (optional)
  5. 5ml 1 tspn tabasco sauce

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