Tomato-Jalapeño Bloody Mary

By Tufgrlz

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

Ingredients

• 3 large ripe tomatoes, cut into wedges
• 1/4 cup(s) lemon juice
• 2 jalapeños, stemmed and seeded
• 2 teaspoon(s) prepared horseradish
• 1 teaspoon(s) Worcestershire sauce
• 1 teaspoon(s) sugar
• 1/2 teaspoon(s) celery salt
• 1/2 teaspoon(s) freshly ground pepper
• 6 ounce(s) (3/4 cup) vodka
• 4 caperberries (see Tips & Techniques) or large green olives for garnish
• 4 pickled dilly beans for garnish

Details

Adapted from delish.com

Preparation

Step 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.