Turn fresh tomatoes into a flavorful Bloody Maria mix, and then mix up a big batch of Bloody Maria cocktails with this simple recipe!
Author: Brooklyn Supper
5cupschopped, cored tomatoes
1/2a red onion, peeled and chopped
1jalapeño, cored, seeded, and chopped
2clovesgarlic, smashed, peeled, and minced
1/3cupchopped parsley leaves
1teaspoonsea salt, divided
3/4teaspoonfreshly ground black pepper, divided
3tablespoonsfreshly squeezed lime juice
3tablespoonsprepared horseradish* or to taste
2 - 3teaspoonsTabasco sauce, or to taste
4 - 6ouncestequila
Chives and sliced limes for garnish
*Horseradish can vary wildly, so taste before adding and keep in mind that the heat often intensifies after a few hours.
Combine tomatoes, onion, jalapeños, garlic, and parsley in the pitcher of your blender and blend until very smooth. If desired, strain mixture with a fine mesh sieve. Stir in about a 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and celery seed. Set in fridge to chill for at least an hour.
Stir in lime juice, horseradish, and Tabasco to the tomato mixture. Taste and adjust seasoning or acid levels as needed.
Mix up a 1/2 teaspoon each sea salt and black pepper on a plate. Swipe the rim of a highball or Collins glass with a lime wedge and dip in salt and pepper mixture. Carefully fill glasses with ice, pour in Bloody Maria mix, and top off with 1 - 1 1/2 ounces tequila. Give everything a quick stir. Garnish with chives and a slice of lime. Serve immediately.