Green Bloody Mary
Green Bloody Mary requires approximately 10 minutes from start to finish. One serving contains 174 calories, 3g of protein, and 1g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $2.52 per serving. If you have tomatillos, serrano peppers, chili powder, and a few other ingredients on hand, you can make it. A few people made this recipe, and 59 would say it hit the spot. It is brought to you by Platings & Pairings. With a spoonacular score of 74%, this dish is solid. Green Tomato Bloody Mary, Green Bloody Mary Recipe, and The Best Bloody Mary and Make Your Own Bloody Mary Bar are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
2 stalks celery
Celery
Salt & Chili Powder
3 tablespoons chopped cilantro
5 tomatillos husks removed
1/4 teaspoon cumin
1 1/2 teaspoons horseradish
1 jalapeno
1/4 teaspoon pepper
1/2 teaspoon salt
Serrano peppers
Golden tomatoes
6 ounces vodka
1 1/2 cups water
3 medium yellow tomatoes
Equipment:
blender
sieve
Cooking instruction summary:
Instructions Green Bloody Mary Mix Cut the tomatoes, tomatillos, celery and jalapeno into large chunks. Add to your blender along with chopped cilantro, horseradish, water and spices. Process until smooth. Taste and adjust your seasonings as desired. If you prefer a thinner bloody mary, strain the mixture through a fine mesh strainer. For a thicker cocktail, serve as is. I prefer to strain half of my mixture and then combine it with the thick, for a medium consistency. Chill before serving. To Serve To rim your glass, combine a mixture of 1/2 kosher salt and 1/2 chili powder in a small rimmed dish. Run a lemon around the lip of your glass and then dip it into the salt to coat. Add 1-1/2 ounces vodka to your glass and top with the bloody mary mix. Garnish with a celery stick and skewered tomatoes.
Step by step:
1. Green Bloody Mary
2. Mix
3. Cut the tomatoes, tomatillos, celery and jalapeno into large chunks.
4. Add to your blender along with chopped cilantro, horseradish, water and spices. Process until smooth.
5. Taste and adjust your seasonings as desired.
6. If you prefer a thinner bloody mary, strain the mixture through a fine mesh strainer. For a thicker cocktail, serve as is. I prefer to strain half of my mixture and then combine it with the thick, for a medium consistency.
7. Chill before serving.
8. Serve
9. To rim your glass, combine a mixture of 1/2 kosher salt and 1/2 chili powder in a small rimmed dish. Run a lemon around the lip of your glass and then dip it into the salt to coat.
10. Add 1-1/2 ounces vodka to your glass and top with the bloody mary mix.
11. Garnish with a celery stick and skewered tomatoes.
Nutrition Information:
covered percent of daily need
