I want to love the Bloody Mary. Really, I do. It is such a pretty concoction and the possibilities are endless in terms of garnishes and presentation…but it’s just not the drink for me.
It seems that most people drink a Bloody Mary early in the morning and/or as a hair-of-the-dog cure for a hangover. Somehow, the mixing of vodka with vegetables seems to make morning drinking more acceptable? Is that it? Eh, it’s noon somewhere, I say – you don’t need to hide behind a celery stalk to have a cocktail.
Of course, I realize that many people actually like the Bloody Mary. And many of these people are people with whom I socialize, so I find myself making lots of Bloody Marys. And me being me, I would rather make my friends a hand-crafted cocktail than simply a combination of vodka and mass-produced Bloody Mary mix.
This recipe is pretty easy to make and it makes a lot. It’s great for parties and for gifts.
Wexas Bloody Mary Mix
- 2 Jalapeno Peppers
- 1 Poblano Pepper
- 1/2 of a Large Red Onion (large = softball size) OR 1 Whole Medium Red Onion
- 1 10oz Carton of Grape Tomatoes
- 2 tbs Olive Oil
- 1 Cup Vegetable Stock
- 2 tbs Hot Sauce (your choice – I use a smokey chipotle pepper sauce)
- Juice of 1 Lime
- 1 Cup of Tomato Puree
- 22oz of Tomato Juice
- Kosher Salt
- Black Pepper
- White Pepper
- Red Pepper Flakes (Optional)
- Knife and Cutting Board
- Large Stainless Skillet
- Blender or Food Processor
- Storage Container – I use mason jars.
- Gather your ingredients:
- Cut up the poblano and jalapeno peppers. The easiest way to do this is to cut of the head/stem and then slice down the walls of the pepper around the seeds in the middle:
- Rough-chop the peppers and onion:
- Wash your hands. The peppers’ juices will sting your eyes, mouth, and may irritate sensitive skin.
- In the skillet, heat the olive oil over medium heat. Add the peppers, onions, and tomatoes to the pan. Add a pinch of salt and pepper, as well:
- Let the vegetables cook in the pan. Move them around every so often to ensure that they are not browning. You are not sauteeing here. Instead, you are heating and softening the vegetables.
- The vegetables are done when the tomatoes burst out of their skins:
- While the skillet is still on the heat, add the vegetable stock and blend the ingredients into it. Let it heat up so that it matches the heat of the veggies – just a minute or so.
- Turn off the heat and add the contents of the skillet to your blender or food processor all at once. Add the hot sauce, lime juice, and tomato puree and a portion of the tomato juice and blend.
- Blend intermittently adding tomato juice until you reach the desired consistency:
Note: I like the mix to be thick, but just enough to coat a spoon. Remember, you are going to add vodka (or tequila if you like Bloody Marias) to this mix so you don’t want it to be too thin. If the mix is too thick after you have added all 22oz of tomato juice, you may elect to either add more tomato juice or water or a bit of vegetable stock to thin it out.
- Add salt, pepper, white pepper, and/or chili pepper flakes to taste. Add little bits at a time, blend, and taste.
- Pour the contents into you storage container or serve immediately:
This recipe should yield a little over a pint and a half of mix – or 1 and 1/2 large mason jars full.
A gift idea for bloody mary loving friends , divide this into smaller jars and pair with jars of the garnish of your choice.