HALLOWEEN BLOODY MARY’S
RECIPE BY: John @ The BBQ Element
HALLOWEEN BLOODY MARY’S
What better drinks to have for the Adults for Halloween than Bloody Marys!
INGREDIENTS:
10-12 Roma tomatoes
1 Poblano pepper
1 Jalapeño pepper
1 Red onion, quartered
3 Limes, halved
Smoked pepper infused vodka
2 tbsp. Worcestershire Sauce
1 tsp. Tabasco sauce
1 tsp. fresh horseradish
4 tsp. Spanglish Asadero All Purpose seasoning
Spicy green beans (optional garnish)
Lime wedge (optional garnish)
Celery stalks (optional garnish)
DIRECTIONS:
Get that grill to 375. Grill the poblano pepper for 10 – 12 minutes or until it appears to have softened. Remove the pepper and place it in a small bowl and cover with saran wrap to let it steam. Set aside. We are trying to loosen the blistered skin so we can remove it.
Grill the tomatoes and onion for approximately 15 minutes, also until softened. Flip at least once during the grill. Add the whole jalapeño and limes for the last 5 minutes of the cook. Remove all of the vegetables to cool.
Core and seed the jalapeño (unless you like it hot!) and remove the skin and seeds from the poblano. Place the tomatoes, peppers and onions in a blender. Juice the limes into the mixture. Blend until very smooth.
Add Worcestershire, Tabasco sauce, horseradish and Spanglish Asadero. Mix thoroughly. You may need to pour this mixture through as a strainer as it will be pretty thick. I also recommend chilling the mixture for a few hours. This will cool it as well as allow the flavors to more thoroughly come out.
When you are ready for your grilled Bloody Mary pour the mixture into a glass with ice along with a shot or 2 of vodka. Garnish however you see fit and enjoy!