Spicy Mexican-Style Bloody Mary Mix
Make your own Bloody Mary Mix with this homemade Mexican-style recipe, which incorporates fresh roasted tomatoes, roasted jalapeno peppers, Mexican oregano, plenty of spicy seasonings and so much more. Packed with flavor.
Happy Thirsty Thirteenth from Patty. I’ve been dying to make some Bloody Mary mix from scratch for a long time. I waited all summer long for our heirloom tomatoes to ripen so I could make some amazing tasting, homemade tomato juice and cook the spicy flavors right into it.
I knew the heirlooms would bring such a fresh taste. However, being in zone 5, many of the heirlooms didn’t ripen until REALLY late in the season. And then life got busy so we roasted the tomatoes and popped them in the freezer to use somehow later.
If you want to make this fully from scratch in the winter, just buy tomatoes at the store. Otherwise you can use tomato juice and save a few steps.
But! This was still SO good from the frozen heirlooms. We also roasted jalapenos and garlic, which I highly recommend, as it really adds a depth of flavor.
No additional additives are needed to the drink because it’s already packed with heat and bold flavors. Just add your salt mixture of choice to the rim and garnish you love.
I made one with vodka, rimmed the glass with a cayenne-salt mixture, garnished with cilantro and a whole jalapeno pepper.
With the Superbowl coming up, make a big batch of this and put it out with the different alcohols and tell everyone to have fun with it. I setup a Bloody Mary bar for a New Year’s Day brunch and everyone had a blast.
This is a great spin on Blood Mary Mix. Traditional Mexican flavors are ideal for this type of drink, and it has that perfect ZING you want with a Bloody.
Some Bloody Mary mixes in bars and restaurants are painfully weak and boring. If you’re going to drink a Bloody, this is the type of mix you want!
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 2.5-3 pounds Heirloom Tomatoes we used Cherokee Purple and Black Krim
- 2 jalapeno peppers
- 1/2 head garlic
- 1 small onion chopped
- 1 stalk celery chopped
- 1 teaspoon olive oil
- 1-2/3 cup water 1-2 cups as needed to get right consistency
- 2/3 cup red wine vinegar 1/3 cup to 2/3 cup to get right consistency
- 2 tablespoons chopped cilantro
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- 1 teaspoon cayenne
- 1 teaspoon Spanish paprika
- Juice from 1 lime
Preheat the oven to 375 degrees.
Slice the heirloom tomatoes in half and lay them onto a lightly oiled baking sheet, skin sides up.
Slice the jalapeno peppers in half lengthwise and lay on the baking sheet, skin sides up.
Wrap the head of garlic in aluminum foil with a splash of olive oil and dash of salt and set onto the baking sheet.
Roast 30-35 minutes until the pepper skins are nicely charred.
While tomatoes and peppers are roasting, heat a large pot to medium heat and add olive oil.
Add onion and celery and cook about 5 minutes to soften.
Remove tomatoes, peppers and garlic and cool slightly.
Peel the tomatoes and peppers and squeeze the garlic form their skins. Add it all to the large pot.
With the heat on low, add remaining ingredients except lime and stir.
Bring to a light boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
Add lime juice and stir.
Remove from heat.
Cool slightly and strain. A food mill works great here to remove the bulky solids.
Makes 1 quart or 6-8 drinks.