May I offer you a bloody mary spiced up with jalapenos and cilantro?
This recipe needs to be made at least 6 hours in advance and up to 3 days before serving to allow the flavors to develop.
Are you entertaining guests for Sunday brunch or having friends over to watch the game? If so, this recipe is ideal. Just make up a batch the night before and you’re ready to go!
This is a take off from Emeril Lagasse’s bloody mary recipe. His had too much garlic for my liking, so I’ve omitted that ingredient, plus I’ve upped the citrus flavors and added an extra kick with the addiction of Sriracha. If you’re a garlic lover, go ahead and add a few cloves. That is, if you don’t mind having dragon breath and burping it for days.
Jalapeno Bloody Mary
Ingredients:
3 cups tomato juice
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
1/4 cup freshly minced cilantro leaves
1 to 2 jalapenos, minced
1 tablespoon Sriracha, to taste
1 tablespoon prepared horseradish
1 tablespoon Worcestershire, to taste
salt and pepper to taste
1 1/2 cups vodka
Directions:
Throw everything in a blender EXCEPT VODKA and blend until smooth. Adjust seasonings to taste and refrigerate 6 hours and up to 3 days in advance.
To serve, divide the Bloody Mary mix among six pint glasses filled with ice and divide the vodka evenly among the glasses. Garnish with lime and celery stalks or make up a fun garnish platter and let your guests decided what they’d like to nibble on.
Garnish Platter ideas:
Pear or cherry tomatoes
Peeled, cooked shrimp
Cherry peppers
Variety of stuffed olives
Pickled green beans
Pickled asparagus
Pearl onions
Pickled green beans
Cherry tomatoes
Pickled garlic cloves
Pepperoncini
Cucumber spears
I hope you enjoy this recipe! It’s also good without vodka if you’d rather have a Virgin Mary.
