This Spicy Bloody Mary recipe is my light version of one of my favorite drinks. I use low sodium vegetable juice as the base of the drink. Instead of horseradish, I gave my bloody mary it’s heat from fresh slices of jalapeno peppers and hot pepper sauce. This combination makes for a light and refreshing drink. Garnish with olives and pickled tomatillos and enjoy!
From by the bay, wishing you spicy and pickled food memories!
Spicy Bloody Mary with Pickled Tomatillos
Makes 3 to 4 drinks
16 ounces low sodium tomato or vegetable juice
4 ounces good quality vodka
1/2 teaspoon red hot pepper sauce
1/4 teaspoon Worcestershire sauce ( I like to use bourbon barrel aged)
2 jalapeno peppers sliced
1/4 teaspoon fresh ground black pepper
juice of 1 lemon
pickled tomatillos and green olives
Combine all ingredients except tomatillos and olives in a pitcher. Mix well. Pour into glasses filled with ice. Garnish with picked tomatillos and green olives.
Recipe for pickled tomatillos below.
1 1/2 cups distilled white vinegar
1 tablespoon sugar
1 tablespoon sea salt
1 peeled garlic clove
1 teaspoon cumin seed
1 pound tomatillos, husks removed, cored, washed, and into quarters or eighths depending on size
Heat vinegar, sugar, salt, and 3 cups water in a medium saucepan until simmering. Put garlic clove, jalapeno and cumin seed into 1 widemouthed pt. jars. Fill jars with tomatillos, pushing down to pack. Pour hot brine over tomatillos to fill each jar to the top. Seal with lids. Chill to develop flavor, at least 1 day and up to 1 month.