CHARRED SERRANO BLOODY MARIA
Yield Portion Size
| 12 ea |
Roasted serrano pepper, stemmed, seeded
|
| 18 cups | |
| 1-1/2 cups |
Red onion, chopped
|
| 1-1/2 cups |
Lime juice, fresh
|
| 1/4 cup |
Horseradish, prepared
|
| 1/4 cup |
Hot pepper sauce
|
| 1-1/2 tsp |
Celery salt
|
| 3 cups |
Water
|
| 1 tbsp |
Kosher salt
|
| 3 cups |
Black pepper infused vodka
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 12 g | 4% |
| Total Fat | 0 g | 0% |
| Iron | 1 mg | 7% |
| Potassium | 51 mg | 0% |
| Calories | 128 kcal | 6% |
| Sodium | 888 mg | 37% |
| Protein | 1 g | 2% |
| Polyunsaturated Fat | 0 g | 0% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 3 g | 14% |
| Vitamin C | 14 mg | 24% |
| Vitamin A | 186 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In batches, combine all ingredients except for vodka in a blender, and puree until smooth.
-
Step 2
Store Bloody Maria mixture in a covered pitcher, and refrigerate for at least 2 hours.
-
Step 3
Rim highball (12 oz.) glasses with kosher salt, and fill with ice.
-
Step 4
Add 1 oz. of pepper infused vodka for every cup of Bloody Maria mix.
-
Step 5
Finish with garnish of your choice.
-
Step 6
Chef's Note: This spicy beverage can be garnished with fresh celery, olives, or even a crisp pickle spear.
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