Make your own Roasted Hatch Chile Spicy Bloody Mary Mix! The BEST fresh bloody mary mix recipe, with fire roasted hatch chiles, tomatoes, and onions.
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 tasting these amazing bloody marys, you will never want the bottled mix again…
Why are people obsessed with Hatch Chiles?
It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. 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 select and grill hatch chiles:
- Choose bright green, glossy peppers that are firm with medium to thick flesh.
- Avoid any with soft spots.
- Refrigerate, unwashed in a plastic bag for up to 5 days until ready to grill…
hatch chiles grill tips:
- 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
- celery sticks olives, pickled green beans (see recipe), Slim Jims, whole pepperoncini's
Preheat outdoor grill or indoor cast iron grill plate on stove.
Place whole hatch chiles, tomatoes, and onion quarters on 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.
Puree in high-speed blender. Optional: strain the bloody mary mix through a mesh strainer to remove the tiny bits of tomato peel.
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!
celery sticks, olives, pickled green beans (see my recipe), Slim Jims, whole pepperonchinis
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,
Try these Refrigerator Pickled Green Beans for this recipe! (easy and awesome!)
Need more drink ideas? Try a CoronaRita Frozen Margarita Beer Cocktail…
Or for fall, make these “Fireball” Cinnamon Apple Cider Fall Cocktails…