Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spicy Southwestern Bloody‑Mary

Amy Albert

Servings: 4

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.

Ingredients

  • 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

Nutritional Information

      Nutritional Sample Size with 1 oz. vodka
      Calories (kcal) : 130
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 1160
      Carbohydrates (g): 12
      Fiber (g): 2
      Protein (g): 2

Preparation

  • 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.

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.)

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks