Bloody Mary with Salsa
This is not your average brunch-time Bloody Mary recipe. Sure it has the classic combinations of flavors that make it the amazing cocktail that it is, but my version goes down even easier with the addition of salsa mixed in. It's incredibly easy to make, has an amazing twist of flavors, and you look great as you sip the day away.
Servings: 4 people
Ingredients
- 2 cups tomato juice
- 1 cup Desert Pepper Brand Cantina Mild Salsa
- 2 tbsp lemon juice
- 2 tbsp lime juice
- ½ tsp pickle juice
- 1 ½ tsp Worcestershire sauce
- 1 tsp Tabasco sauce
- ½ tsp prepared horseradish
- ¼ tsp garlic powder
- ¼ tsp celery salt
- ¼ tsp black pepper
- 1-2 oz vodka per drink
- ice
For Flavored Salt Rim
- 4 Lemon wedges
- ½ tsp celery salt
- ½ tsp sea salt
- ¼ tsp cayenne pepper
- ¼ tsp smoked paprika
Instructions
- In a blender, combine the tomato juice, Desert Pepper Salsa, lemon juice, lime juice, pickle juice, horseradish, Worcestershire sauce, garlic powder, celery salt, black pepper, and Tabasco sauce and process until smooth.
- Transfer to a nonreactive container, like a stainless steel or glass bowl or pitcher, and refrigerate the Bloody Mary mix until thoroughly chilled, about 2 hours, or for better results, overnight.
- When ready to serve, wet the rim of each glass with a lemon wedge and dip the outside of the glass into the seasoning mixture. Rotate the glass to cover the outside of the rim. Then, fill each glass with ice and about 1 ounce or more of your favorite vodka.
- Pour in the Bloody Mary mix, stir well, and garnish each glass with a pickle, celery, green olives, bacon, and whatever else you’d like.
