Jalapeno Bloody Mary Recipes

MICHAEL'S BLOODY MARIA

Michael's Bloody Maria image

Provided by Michael Chiarello : Food Network

Time 4h30m

Yield 1 large pitcher (6 to 8 servings)

Number Of Ingredients 17

Ingredients

3 pounds tomatoes (heirloom if possible), cored and roughly cut
2 to 3 jalapeno chilis, stems removed and roughly cut
1 bulb fennel, white part roughly cut
Salt and freshly ground black pepper
3 tablespoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 lemon, halved
1/2 cup favorite spice rub
6 to 8 whole red jalapenos
Jalapeno Ice Cubes, recipe follows
Lemon vodka
3 jalapeno peppers
1 quart fresh, cold water
1/2 lemon
4 fresh basil leaves
Salt
Black pepper

Steps:

Place tomatoes, jalapenos, and fennel in a bowl. Season liberally with pepper, salt and the Worchestershire sauce. Coat with olive oil, tossing lightly. Put a few of the tomatoes in the blender and liquefy - this will make it easier to puree the rest of the solids. Add the fennel/tomato/jalapeno mixture to a blender and puree until liquefied. Store in refrigerator up to 6 hours until chilled.
Hint: If you can find them, heirloom tomatoes can really boost the flavor of this drink. Heirloom tomatoes are typically varieties that were grown over 50 years ago, before tomatoes were bred for ease of picking and distribution. Heirlooms tend to be a little more acidic than modern commercial tomatoes, and often the fresh tomato flavor is more pronounced.
Assembling the cocktail: Rub a cut lemon around the rim of a chilled martini glass. Dip the glass, upside down, in salt or your favorite spice rub. Slice the tip of a red jalapeno pepper vertically and slip over the rim. Place 1 or 2 of the jalapeno ice cubes in each glass, pour chilled bloody maria mixture on top, and top each glass with 1 ounce of lemon vodka. Stir carefully and serve.
Hint: If you don't have lemon vodka, use regular vodka and squeeze a little lemon juice in each glass.
Remove the tops and stems of the jalapenos and slice. Place the water in a blender and add the jalapenos, seeds and all. Add the lemon to the blender, peel and all. Add the basil, a pinch of salt, and some ground black pepper, to taste. Puree in the blender until everything is incorporated. Strain through a sieve and pour into ice cube trays and freeze overnight until solid.

LONG HAUL BLOODY MARY

Long Haul Bloody Mary image

Provided by Cooking Channel

Categories beverage

Time 25m

Yield 30 to 32 servings

Number Of Ingredients 5

Ingredients

4 jalapenos
2 cups freshly squeezed lime juice
1/4 cup prepared horseradish
1 gallon tomato juice
3 gallons pilsner or pale lager

Steps:

Roast the jalapenos in a skillet or over an open flame until the skin is blackened and charred. Wrap in damp paper towels, and set aside until cool enough to handle.
Once cooled, remove the skin of each pepper by rubbing with dry paper towels. Use a vegetable peeler or paring knife to remove extra stubborn pieces. Remove the stems and slice each in half to remove the seeds and ribs. Place the peppers, 1 cup of the lime juice and the horseradish into a blender, and then blend until smooth. In an extra-large pitcher or beverage dispenser, stir the pepper mix, the remaining 1 cup lime juice and the tomato juice until well combined. Refrigerate until ready to use.
To serve, pour 1/2 cup drink mix and 1 1/2 cups (or one 12-ounce can) beer over ice.

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