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Author Notes: Tomato juice can be pretty bland, but this recipe for a tequila-based bloody mary (maria) shows you how to make a spicy homemade tomato-veg juice for the base of your cocktail. Perfect for brunch or as an afternoon cocktail. —Kelly Brisson
Roasted Tomato Veg Juice
- 10 whole plum tomatoes, sliced in half lengthwise
- 2 whole jalapenos, sliced in half (seeds/stems removed)
- 3 stalks of celery, rough chopped
- 1/2 yellow onion, rough chopped
- 1 tablespoon horseradish
- 1 tablespoon sugar
- 1/2 teaspoon cayenne pepper
- 2 pinches sea salt, to taste
- 2 pinches fresh ground pepper
- 1 1/2 cups water
- Preheat oven to 300.
- Slice tomatoes in half lengthwise and place on a baking sheet cut-side up. Do the same with the jalapenos but removed the seeds and veins. Roast for 40 minutes or until they’ve shrunken down by about half. They should be slightly wrinkled and dry-looking around the edges.
- Dump the tomatoes, celery, jalapenos, onion, horseradish, sugar, cayenne, a few pinches of salt and pepper and water to a blender or food processor and blend until smooth. At this point you can drink it as is or pour through a mesh-strainer. I prefer a smooth juice so I always strain mine. If it’s too thick, add water to thin it out a bit. Chill and serve.
Spicy Bloody Maria
- 4 ounces white tequila
- 2 cups ice cubes
- 4 splashes Worcestershire, to taste
- 4 splashes Tobasco
- 4 cups Roasted Tomato Veg Juice (recipe above)
- 4 celery stalks, for garnish (optional)
- pimento-stuffed olives, garnish (optional)
- Put a few ice cubes in each glass and top each with 1 ounce of tequila. Add your worcestershire and Tabasco sauce and top with the tomato vegetable juice. Garnish with celery stalks and olives, if using.