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Roasted-pepper Bloody Mary

(Sheryl Julian/Globe Staff)
July 7, 2010

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Makes 6

Burtons Grill begins a Bloody Mary by roasting bell peppers and jalapeno, then marinating them for a couple of days in tequila (the drink is quite good without the marinade). The peppers and ripe tomatoes are blended until pureed, which gives the mixture depth and body. Serve it on ice with manchego-stuffed olives.

1 red bell pepper, cored, seeded, and halved
1 jalapeno pepper, cored, seeded, and halved
1/4 cup tequila
1 can or jar (46 ounces) tomato juice
1 1/2 teaspoons celery salt
1/4 teaspoon sea salt, or to taste
Juice of 2 lemons
1/4 cup bottled white horseradish
1/4 cup Worcestershire sauce
2 large tomatoes, peeled, seeded, and quartered
2 teaspoons hot sauce, or to taste
9 ounces vodka or gin
6 stalks celery (for serving)

1. Turn on the broiler. In a roasting pan, lay the red and jalapeno peppers skin side up. Broil them for 12 to 15 minutes or until charred. Remove from the oven and set aside to cool.

2. With a paring knife, remove the charred skins from the peppers. In a bowl, combine the peppers and tequila. Cover and refrigerate for 1 to 2 days.

3. In a blender, combine the peppers, tequila, 3 cups of the tomato juice, celery salt, sea salt, lemon juice, horseradish, Worcestershire, tomatoes, and 2 teaspoons hot sauce. Blend until the mixture is smooth.

4. Tip the mixture into a bowl and stir in the remaining tomato juice. Taste for seasoning and add more salt or hot sauce, if you like.

4. Fill 6 tall glasses with ice and vodka or gin, pour in the Bloody Mary mixture, stir well, and garnish with celery.

Sheryl Julian. Adapted from Burtons Grill.