Today this recipe for Homemade Spicy Bloody Mary Mix is sponsored by Melissa’s Produce with their beautiful fire roasted Hatch chiles, tomatoes, and onions. Serve these for brunch and game days, after tasting these amazing bloody marys, you will never want the bottled mix again…
Sponsored by Melissa’s Produce. All opinions are my own.
How To Make Roasted Hatch Chile Spicy Bloody Mary Mix:
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Preheat outdoor grill or indoor cast iron grill plate on stove.
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Place whole hatch chiles, tomatoes, and onion quarters on the hot grill.
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Grill for 10-15 minutes until tomatoes, roasted hatch chiles, onion, are roasted with black marks. The grilling really enhances the flavors of the mix, and hatch chiles must be roasted to get the maximum flavors!
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Peel the skin from hatch chile and remove stem and some seeds. Let hatch chiles, tomatoes, and onions cool, then place in high-speed blender. Add celery ribs, lemon juice, horseradish, Worcestershire sauce, salt, pepper, onion powder, garlic powder, ice, and vodka.
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Puree in high-speed blender.
Make the Bloody Mary’s:
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Place hot sauce (like Cholula) on a plate.
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Sprinkle Lawry’s seasoning salt on a plate.
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Dip rim into hot sauce, dip in Lawry’s salt on a plate.
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Pour ice and bloody mary mix into glasses, and garnish as you wish!
Fabulous Bloody Mary Garnish Ideas:
- maple bacon or crispy bacon
- shrimp (roasted or cooked)
- black/green olives
- homemade pickled green beans
- asparagus-roasted butter s&
- slim jim sticks
- whole pepperoncinis
- cooked crab leg or claws
- celery sticks
- lemon wedges
- caper berries
- cherry tomatoes
- mini sweet peppers (fresh)
- cornichons
- celery salt, black lava salt, or homemade sriracha salt for the rim
- Worcestershire sauce
- horseradish sauce
- Tabasco sauce
How To Set Up A Bloody Mary Bar:
You can set everything on a tray and chill in the fridge the night before. Then just pull the tray out and have your party!
You will need:
- tall glasses
- a bowl of ice
- a pitcher of bloody mary mix
- a good bottle of vodka
- bottle Worcestershire sauce bottle
- Chalula hot sauce
- small plates for rimming glasses
- celery salt, black lava salt, or homemade sriracha salt for the rim
- assorted garnishes (see above for inspiration)
- long or short skewers (for people to make their own garnish sticks)
- Mason jars (serve celery and tall things in jars)
- small bowls (serve things in bowls like olives and pepperoncinis)
How To Make Pickled Green Beans for Bloody Mary Garnish:
Ingredients:
- 2 pounds green beans or yellow wax beans
- 4 garlic cloves, 1 per jar
- 4 hot chile peppers fresh or dry, 1 per jar
- 1 bunch fresh dill, 2 sprigs per jar
- 2 teaspoons black or color peppercorns, 1/2 teaspoon peppercorns per jar
- 1 teaspoon red pepper flakes, 1/4 teaspoon per jar
- 2 teaspoons coriander, 1/2 teaspoon per jar
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Make the pickling liquid: In a large saucepan, stir together 6 cups white vinegar, 6 cups water, and 6 tablespoons sea salt. Heat on medium-high and bring to a boil, dissolving the salt.
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In each jar, place: 1 garlic clove, 1 hot chili pepper, 2 sprigs of dill, 1/2 teaspoon peppercorns and 1/4 teaspoon of red pepper flakes, and 1/2 teaspoon coriander seeds. Pack green beans into the jars so they are standing on their ends.
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Ladle the boiling brine into the jars, filling to within 1/2 inch of the tops.
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Cool to room temperature, and place lids and bands on jars. Store in refrigerator and eat within a couple months.
Get the complete recipe for Refrigerator Pickled Green Beans (Bloody Mary Garnish)
WHAT MAKES HATCH CHILES SO SPECIAL?
- Hatch Chiles (also known as New Mexico Chiles), are in season late summer (August) into the early fall of September. Since they are only available for a short time, they are super popular for many dishes in the Southwest and that is what all the hoopla is about!
- Hatch Chiles inspire a cultish frenzy among chile heads and it’s not hard to see why. Boasting intense sunlight by day and a still coolness during the night, the Mesilla Valley region they’re grown in gives this chile variety and unique flavor unlike any other.
- Hatch Chiles are peppery with a bright citrus finish with variations in spiciness from mild to medium hot.
- Hatch Chiles are grown in the valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer.
- Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.
Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook. Check out the video below…
HOW TO PICK THE BEST FRESH HATCH CHILES:
- choose bright green hatch chiles
- the skin of the hatch chile should be glossy
- pick firm hatch chiles with medium to thick flesh
- avoid chiles with soft spots or cuts
WHAT IF I CAN’T FIND HATCH CHILES, WHAT IS A GOOD SUBSTITUTE?
If you can’t find fresh Hatch Chiles, they are similar to Anaheim or California chiles. The one thing is they must be roasted to bring out their special flavor and taste, and to remove their tough outer skins. When Hatch chiles are not easily available in August, you can use green Anaheim chiles instead.
Also, look for dried Hatch Chiles, they are shelf stable for 12 months and can be ready to use in minutes, With just a quick toast and soak in water is all you need to re-hydrate dried chiles!
HATCH CHILE GRILLING TIPS:
MORE OF MY HATCH CHILE RECIPES YOU WILL LOVE…
- Fire Grilled Hatch Chile Tomatillo Salsa by Delicious Table
- 25+ Amazing Hatch Chile Recipes and How To Roast, Prep, and Freeze by Delicious Table
Thanks to my friends at Melissa’s Produce for sponsoring this recipe with their world famous fresh Hatch Chiles! Hatch Chiles are from New Mexico and only available fresh August through September. They freeze very well after roasting so you can enjoy them year round!
After serving these to dear friends in the desert one morning, they loved the spicy, fresh clean taste of homemade bloody marys. One of my friends said, “You know I have never really liked these until now!”
Well, there you have it my friends, a fresh delicious twist on a classic drink with extraordinary hatch chile flavor that makes these absolutely…spicy delicious!
All The Best Dishes,
Lisa Torres
XO
- 8 small tomatoes
- 1 small onion quartered
- 2 tablespoons Melissa's Produce Hatch Chiles roasted and chopped
- 4 celery ribs
- 1/2 fresh lemon juiced
- 1 tablespoon horseradish
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 onion powder
- 1/2 garlic powder
- 1 cup Ice
- 1 1/2 cups (4-6 shots) Vodka
- homemade pickled green beans
- celery sticks olives, Slim Jims, whole pepperoncini's
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Preheat outdoor grill or indoor cast iron grill plate on stove.
-
Place whole hatch chiles, tomatoes, and onion quarters on the hot grill.
-
Grill for 10-15 minutes until tomatoes, roasted hatch chiles, onion, are roasted with black marks. The grilling really enhances the flavors of the mix, and hatch chiles must be roasted to get the maximum flavors!
-
Peel the skin from hatch chile and remove stem and some seeds. Let hatch chiles, tomatoes, and onions cool, then place in high-speed blender. Add celery ribs, lemon juice, horseradish, Worcestershire sauce, salt, pepper, onion powder, garlic powder, ice, and vodka.
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Puree in high-speed blender. Optional: strain the bloody mary mix through a mesh strainer to remove the tiny bits of tomato peel.
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Place hot sauce (like Cholula) on a plate. Sprinkle Lawry's seasoning salt on a plate. Dip rim into hot sauce, dip in Lawry’s salt on a plate. Pour ice and bloody mary mix into glasses, and garnish as you wish!
Fabulous Bloody Mary Garnish Ideas:
- maple bacon or crispy bacon
- shrimp (roasted or cooked)
- black/green olives
- homemade pickled green beans
- asparagus-roasted butter s&
- slim jim sticks
- whole pepperoncinis
- cooked crab leg or claws
- celery sticks
- lemon wedges
- caper berries
- cherry tomatoes
- mini sweet peppers (fresh)
- cornichons
- celery salt, black lava salt, or homemade sriracha salt for the rim
- Worcestershire sauce
- horseradish sauce
- Tabasco sauce
MORE OF MY HATCH CHILE RECIPES YOU WILL LOVE…
- Fire Grilled Hatch Chile Tomatillo Salsa by Delicious Table
- 25+ Amazing Hatch Chile Recipes and How To Roast, Prep, and Freeze by Delicious Table
WHAT IF I CAN’T FIND HATCH CHILES, WHAT IS A GOOD SUBSTITUTE?
If you can’t find fresh Hatch Chiles, they are similar to Anaheim or California chiles. The one thing is they must be roasted to bring out their special flavor and taste, and to remove their tough outer skins. When Hatch chiles are not easily available in August, you can use green Anaheim chiles instead.
Also, look for dried Hatch Chiles, they are shelf stable for 12 months and can be ready to use in minutes, With just a quick toast and soak in water is all you need to re-hydrate dried chiles!
Made these this weekend for my uncle who is a professed Bloody Mary connoisseur and we both loved them! I’m definitely going to double the recipe next time – yum!