Gardenbloodymary Recipes

GREEN BLOODY MARY

Steps:

• Husk, rinse and chop 1 pound tomatillos. Puree with 1/2 chopped cucumber, 6 ounces vodka, 2 tablespoons horseradish, a few dashes each of Worcestershire sauce and green hot sauce, 1/2 teaspoon celery salt and a pinch of kosher salt. Pour into 4 ice-filled glasses. Garnish with red celery.

GARDEN BLOODY MARY

Steps:

• Cut an X in the bottom of the tomatoes and stew for 3 to 5 minutes in boiling water or until the skins start to peel away.
• Drain and place in ice water.
• Peel the skins off tomatoes and cut any hard or brown areas away.
• Put the tomatoes in the blender along with cilantro, garlic and salt.
• Blend.
• Pour a shot of vodka into a glass filled with ice.
• The next part is all depending on taste and the ingredients are per glass.
• This is how I like it.
• Add Worcestershire sauce, pickle juice, olive juice, celery salt, salt, pepper, and Tabasco.
• Drop in a pickle spear and stir with a celery stick.

RIPLEY'S BLOODY MARY MIX FOR CANNING

Steps:

• Grind chile de arbol peppers into a powder with a mortar and pestle.
• Process tomatoes, onions, green bell peppers, carrots, jalapeno pepper, and garlic in a food processor, working in batches, until vegetables are finely chopped. Transfer vegetables to a large pot.
• Stir tomato sauce, vinegar, horseradish, ground chile de arbol peppers, kosher salt, Worcestershire sauce, black pepper, bay leaves, celery seed, seafood seasoning, and hot pepper sauce into the vegetables. Bring mixture to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes, stirring regularly. Remove bay leaves.
• Process the mixture through a vegetable juicer, working in batches if necessary. Strain excess pulp from the juice if desired. Pour juice into a large pot, set over medium heat, and heat until juice is nearly boiling. Stir in lemon juice.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the bloody mary mix into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
• Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BLOODY MARY ALA INA GARTEN

Steps:

• In a food processor fitted with a steel blade: puree: celery, horseradish, onion, lemon juice, Worcestershire, celery salt, kosher salt, Tabasco.
• Chill for several hours or overnight.
• Pour tomato juice and Bloody Mary mixture into a glass pitcher, add vodka and stir to combine.
• Rim the glass with sea salt or celery salt for an added twist & garnish.
• Serve over ice with celery stalk for garnish.