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Tomato-Jalapeno Bloody Mary

Tomato-Jalapeno Bloody Mary
This Recipe Is:

WebMD Recipe from EatingWell.com

Make this garden-fresh Bloody Mary when summer tomatoes and peppers are at their peak.

Ingredients
Prep: 15 minutes | Total Time: 2 1/4 hours (includes 2 hours chilling time)
  • large ripe tomatoes, cut into wedges
  • 1/4 cup
    lemon juice
  • jalapeños, stemmed and seeded
  • 2-3 teaspoons
    prepared horseradish
  • 1 teaspoon
    Worcestershire sauce
  • 1 teaspoon
    sugar
  • 1/2 teaspoon
    celery salt
  • 1/2 teaspoon
    freshly ground pepper
  • 6 ounces (3/4 cup)
    vodka
  • caperberries, (see Shopping Tip) or large green olives for garnish
  • pickled dilly beans, for garnish
Instructions
  1. Puree tomatoes in a blender with lemon juice, jalapeños, horseradish to taste, Worcestershire, sugar, celery salt and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.

 

Tip

Shopping Tip: Capers are dried and pickled small flower buds from a shrub native to the Mediterranean. Caperberries are the more mature fruit produced by the shrub. They are about the size of an olive, starchier than the smaller caper and usually sold with the stem still attached. They typically used as a drink garnish, but can also be served as an appetizer—like olives. Look for them in well-stocked supermarkets near olives and pickles or find them online at tienda.com.

Nutritional Information

Makes: 4 servings
  • Calories136
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates9 g
    • Dietary fiber2 g
  • Protein1 g
  • Sodium154 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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