We were hav
ing friends over for dinner, and I was planning on serving a gluten-free chili and hashed brown potatoes casserole. I even had a pretty terrific looking recipe for Bloody Mary Chili, which I was psyched to try, but, when I got home fromthe market with my jug o’ bloody mary mix, I found my reading glasses and discovered that it contained not just gluten, but also soy.
I muttered a few bad words to myself and set about researching “Bloody Mary Mixes” on the interwebs and found a great start.
Of course, I was also fresh out of veggie juice, so I punted and went to the source…
INGREDIENTS
•5 cups tomato juice
•2 tbsp hot sauce
•1/4 cup Worcestershire sauce
•1/2 cup lemon juice
•3 tbsp horseradish
•1/2 tsp black pepper
•1/2 tsp garlic powder
•1 tsp steak seasoning
I added a large can of whole tomatoes and a small can of fire roasted to the blender and pulsed them in the blender until smooth.
Transfer five cups of the juice (save the remaining to make pasta sauce) to a large mixing bowl and whisk in the remaining ingredients until combined.
Give it a taste and, if you are happy (I was), transfer to a jar for when you make a batch of Bloody Mary’s – of add a bit of clam juice and turn it into a Bloody Maria Mix, which my Aunt Buzz was known to enjoy with tequila on a Sunday morning.
The thing is, I was really psyched to make that chili, but most any tomato-based drink is waaay to thick for me the chug down, so there are no images of the sparkling cocktail (Mary or Maria).
We will be talking ’bout this chili though…
Later this week.