Homemade Bloody Mary Recipe

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Last weekend, over the labor day holiday weekend, my husband and I escaped the hot KC summer and traveled to the amazing scenery of New Mexico. We were celebrating our NINTH wedding anniversary. It was magical. We spent several days in Taos and then ended our vacation in Santa Fe. I’m absolutely in love with the area. How could you not be???

The mountains.

The locals.

The adobes.

The FOOOOD!

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

It was prime time for roasting fresh hatch chiles!  Everywhere we went, I had green chile and red chile sauce (christmas style…which means both) slathered on everything.  I couldn’t get enough, breakfast, lunch, dinner, dessert, snacks, chile on chile on chile. I luckily brought back some fresh hatch chiles that I was able to snag at the Taos Farmers Market.

We came home to a plethora of tomatoes in our garden. The end of August and September typically leave most gardeners with so many tomatoes that you are looking for new and different ways to use them.  So I have a handy dandy new recipe idea for you and all your ton o’ tomatoes…Bloody Mary Mix. Ya..you heard me. I will be showing you how to use all of those tomatoes to make fresh tomato juice for your own homemade Bloody Mary Mix.

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

One really easy way to make tomato juice is using a juicer. Williams-Sonoma has a plethora of great juicer options (droooool). Unfortunately, I do not have a juicer. So I decided to puree my tomatoes (along with some onion, green chiles, and celery) and pass the puree through a sieve or fine mesh to separate the juice from the solids.  I was able to get 8 cups of juice from 12 cups of diced tomatoes.

And DON’T THROW AWAY THOSE SOLIDS…seriously.  Make fresh and easy salsa with the tomato solids! Two recipe dishes for one effort!  I added a handful of cilantro, a diced onion, diced jalapeños, lime juice, and salt to taste. Bam…salsa. A snack to go with your brunch drink. Amazing.

Additionally, I have included canning instructions below so that you can preserve your awesome homemade Bloody Mary Mix and drink it forever give it as gifts (if you can dare part with this amazing elixir). If you don’t have much canning equipment, check out this awesome selection of canning and preserving equipment from Williams-Sonoma too (double drool).

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

My homemade Bloody Mary Mix recipe has a New Mexican spin since I added roasted hatch green chiles. I roasted my own chiles by placing them over an open gas flame. The smokey hatch chiles provide a nice smokey addition of flavor! Warning – be careful when adding additional hot sauce to your Bloody Mary Mix because some hatch chiles can be HOT HOT HOT.

If you want to put up several jars of this Bloody Mary Mix, pint-sized jars of homemade Bloody Mary Mix make a great gift.  I know I would LOVE to get this mix as a gift. Oh ya. To make a great gift set, include the following:

  • Pint sized jar of Homemade Bloody Mary Mix (sealed and processed through hot batch canning)
  • Jelly jar of pickled green tomatoes (sealed and processed through hot bath canning) or a jar of jalapeño stuffed olives
  • Tiny baggy of kosher salt, ground pepper, and smoked paprika for the rim
  • Mini bottle of vodka

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Voila! Best brunch gift ever.  Be sure to include directions for mixing up the homemade drink. One pint jar will make at least TWO Bloody Marys.

Note – the Homemade Bloody Mary Mix may start to separate (solids and liquid). This is ok…no big deal. Just swirl the mix prior to preparing your drinks. This may not be an issue if you use a juicer.

Homemade Bloody Mary Mix // Big Eats Tiny Kitchen

Homemade Bloody Mary Recipe

  • Servings: 6
  • Difficulty: Medium
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Ingredients

  • 12 cups of diced ripe tomatoes and juice
  • 1 medium shallot, diced
  • 3 stalks of celery plus leaves, chopped
  • 2 fresh roasted hatch green chiles (or 4 oz canned green chiles) (optional)
  • juice of 2 limes and 2 lemons
  • 2 to 3 tablespoons of grated fresh horseradish or prepared bottled horseradish
  • 2 to 3 tablespoons gluten free Worcestershire sauce
  • 1 tablespoon celery salt
  • 2 teaspoon smoked paprika
  • Hot sauce (such as Sriracha), to taste
  • 1/4 cup pickle juice (spicy pickle juice is super good)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 2 cups of vodka
  • Rim Seasoning: kosher salt, fresh ground pepper, smoked paprika
  • Optional Garnish: olives, jalapeño stuffed olives, pickled green tomatoes, lime wedges

Instructions

  1. Make Fresh Tomato Juice – Place chopped tomatoes, onion, celery, and roasted hatch chiles in a blender or food processor and puree.  This will likely need to occur in batches. Pass the pureed mixture in batches through a food mill or through a fine mesh sieve, capturing the juice in a large container. You should have about 8 cups of tomato juice.  Set solids aside to make this salsa. (Alternately to using a blender, you can use a juicer and juice the tomatoes, celery, shallot, and chiles).
  2. Make Mix – Add lemon juice, lime juice, grated horseradish, Worcestershire sauce, smoked paprika, and celery salt to the fresh tomato juice. Add hot sauce, salt, and fresh cracked pepper to taste. (To can and preserve the Bloody Mary Mix, see canning instructions below).
  3. Assemble Drinks – Mix 1 tablespoon each of salt, ground black pepper, and smoked paprika on a small flat plate. Dip the rim of each glass in water or lemon juice and then dip the rim of each glass in the paprika-salt mixture and twist the glass.   Fill each 8 ounce glass with ice to the rim. Pour 1 ounce of vodka and top off with bloody mary mix in each glass. An extra splash of hot sauce and pickle juice tastes grand.  Be sure to swirl around all the ingredients using a spoon or chopsticks.
  4. Garnish – Top and garnish the drinks as you wish…with limes, lemons, jalapeño stuffed olives, hot sauce, pickled green tomatoes, pickled green beans, bacon… ya bacon. It’s endless possibilities.

Canning Instructions: (See this tutorial on canning instructions for great details)

  1. Clean and heat canning jars.  Simmer lids for 10 minutes at around 180 F water. Preheat the water bath to a rolling boil.
  2. Fill pint-sized jars with Bloody Mary Mix, leaving 1/4-inch head space at the top of the jar. Wipe rim of jars.
  3. Apply the lids and screw on the canning rings.
  4. Lower the pint jars into the boiling water canning bath using a jar rack. Allow the water to come back to a gentle boil.  Place lid on canning bath and process pint jars for at least 45 minutes. (Note – If you’re canning a small batch of jars, it is best to use a smaller pot to process your jars to reduce breakage.)
  5. Remove from canning water bath using tongs. Allow to cool to room temperature. After your jars have cooled, check the seal by pressing down on the center of the lid. If the lid does not move and is concave, then you have a good seal. However, if the lid moves when pushed, then there is a bad seal and the jar needs to be processed again.

Fresh Corn, Tomato, and Quinoa Salad (Gluten Free)

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

I want to begin with an apology to my 8 year old self for this post because I’m breaking a BIG commandment with myself.

Thou shall NOT cut corn OFF the cob…ever.

My kid self would be appalled. I mean…WHY would anyone ever cut corn OFF of the cob. They are taking ALL of the fun out of eating corn.

When I was little and we had corn on the cob for dinner, it felt like a holiday. I would ask for more corn over a slice of pie any day. Weird child, I know. There was also a period in my young life when I think I didn’t have front teeth for over a year, but continued to gnaw down ear after ear of corn, while projecting kernel after kernel into the air in front of me like a machine gun.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Plus, when I was a kid and corn wasn’t on a cob, that it meant it came in a can…*shudder*. I haaaate canned corn. Sorry to all you canned corn eaters. But if you have ever had FRESH FRESH FRESH corn straight from the cob, it will change your life. So I feel like my childhood self might forgive me if she had ever had fresh corn directly from the farm.  To satisfy my inner child, I bought 12 ears so that most of them could be eaten directly from the cob.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

A lesson in cutting corn from the cob. Place the cob slightly angled up and down OVER a bowl. Cut the kernels off with the blade of the knife pointed awaaaay from you, allowing the kernels to fall lovingly into the bowl. Otherwise, your kernels will catapult off of a plate onto the ground. We can’t let those kernels go to waste! All kernels need a home…a.k.a my belly!

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Next thing about this salad is that it is a substantial and gluten free feast. It has quinoa which is a super food, or so I’ve been told. I love that bit of crunch that the cooled quinoa and fresh corn provide to this lush herby and fresh salad. It’s perfect for a gluten free and vegetarian option at a picnic lunch or a cool weeknight meal. You can make the quinoa ahead of time and just throw everything together prior to serving. Easy peasy. It also would be good with some grilled chicken on top, for those meat lovers like my dear hubby.

P.S. One or two or three things about the dressing! It is VERY good….like hide in a closet and drink it good. I was going for a type of green goddess style of herbaciousness. Feel free to mix up the herbs…cilantro, mint, tarragon, basil..whatevs. If you don’t have yogurt on hand, I think half an avocado would do well in this dressing. Aaaaand if you don’t have yogurt OR an avocado, throw in some soaked and drained nuts or sunflower seeds instead and give them a whirl in the food processor. You will just need to add water to make it the desired consistency.

Fresh Corn, Tomato, and Quinoa Salad // Big Eats Tiny Kitchen (Gluten Free)

Fresh Corn, Tomato, and Quinoa Salad (gluten free)

  • Servings: 4 as a main dish, 8 as a side dish
  • Difficulty: Easy/Medium
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Salad Ingredients

  • 1/2 cup quinoa, rinsed and drained (I used mixed quinoa, but any color would work here)
  • 2 ears of fresh corn, kernels removed from cob (about 2 cups)
  • 1 pint of cherry tomatoes, cut in half (I also added a big heirloom tomato because I loooove tomatoes)
  • 1 sweet bell pepper, thinly chopped
  • 1 medium carrot, thinly sliced
  • 2 cups of assorted greens (spinach, baby kale)
  • feta crumbles
  • Fresh basil and cilantro
  • salt and pepper to taste

Dressing Ingredients

  • 1/3 fresh basil and cilantro
  • 1/4 cup fresh chives
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 2 tablespoons greek yogurt
  • pinch of salt

Instructions

  1. Place rinsed quinoa and 1 cup of water in a small pot over medium heat. Allow to come to a boil. Cover, reduce heat, and cook for 10 to 15 minutes until water is fully absorbed. Remove quinoa from heat. Place cooked quinoa in a covered dish and refrigerate until cooled. Can be made several days ahead of time.
  2. In a medium bowl combine corn kernels, halved cherry tomatoes, carrot, sweet bell pepper, and greens.
  3. In a small food processor, add all dressing ingredients and process until desired consistency is achieved. Place dressing in a jar and refrigerate until ready to use.
  4. After the quinoa is cooled, add the quinoa and the dressing to the corn and tomato salad. Toss well. Sprinkle with feta, additional basil and cilantro. Season with additional salt and pepper to taste.