Spicy Southwestern Bloody‑Mary
by Bill Jamison, Cheryl Alters Jamison
We like to add a shot of vodka, but for those who might not want such a strong drink, this is delicious “virgin” style, without the alcohol. Add the adobo sauce gradually and taste the tomato juice as you season to see how zingy you want it. (Chiles in adobo sauce may stain your cutting board; freeze extra ones in zip-top bags.)
Find this and other beverages in our Drinks and Entertaining Guide.
Serves 4
1 quart good-quality tomato juice
1/2 lime, cut into 4 wedges; more if you like
4 ribs celery for garnish
1 medium canned chipotle chile in adobo sauce, plus1 tsp. to 1 Tbs. adobo sauce
1/2 tsp. Worcestershire sauce; more to taste
Kosher salt and freshly ground black pepper
4 to 6 oz. vodka
Pour the tomato juice into a pitcher and fill four tall glasses halfway with ice. Squeeze the juice from each lime wedge into the tomato juice and then put one squeezed wedge and a celery rib into each glass. On a cutting board, halve the chile lengthwise and gently scrape out and discard the seeds. With the side of a chef’s knife, smear the chile until ground into a paste. Discard any large bits of chile skin. Scrape up the remaining chile paste and whisk this and 1 tsp. of the adobo sauce into the tomato juice. Season the juice with the Worcestershire sauce and salt and pepper; blend again. Taste and add more adobo sauce, if you like. Add the vodka, if using. Pour into the ice-filled glasses and serve.
Variations
Fresh tomato variation: In summer, instead of the tomato juice, use 4 pounds fresh ripe tomatoes. Core and seed the tomatoes and purée them in a blender with 1/4 cup cold water until smooth. (If you want, strain the skins, but we like their added texture.)
nutrition information (per serving):
Size
:
with 1 oz. vodka;
Calories
(kcal):
130;
Fat
(g):
0;
Fat Calories
(kcal):
0;
Saturated Fat
(g):
0;
Protein
(g):
2;
Monounsaturated Fat
(g):
0;
Carbohydrates
(g):
12;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
1160;
Cholesterol
(mg):
0;
Fiber
(g):
2;
photo: Amy Albert
From Fine Cooking 56
, pp. 50
February 1, 2003
