1 lb / 454 g or 1 large can of tomatoes
1 pinch chili powder
For the rim: salt, black pepper, celery salt, horseradish and dried lemon zest
4 oz / 110 ml premium tequila
1 dried heirloom tomato chip, for garnish
To make the chili pepper-infused tomato water, rough chop fresh or canned tomatoes and strain through cheesecloth into a large bowl. Add chili powder to water, cover and refrigerate overnight for 6 to 8 hours. Wet a 16 oz / .5 l martini glass with Worcestershire sauce and dip in the salt, pepper, celery salt, horseradish and dried lemon zest mixture. Combine the tequila and 2 oz / 55 ml chili pepper-infused tomato water and shake with ice. Then strain into the glass. Serve chilled. Garnish with dried heirloom tomato chip.