All the style of a regular Bloody Mary but made with roasted tomatillos. Add some Tabasco Green Pepper Sauce and adobo chili for a spicy breakfast kick!
I need to level with you.
I’m not a big fan of Bloody Mary’s at all, but my wife LOVES them. It’s not that I don’t like the taste or the booze. uh uhh…not that, not that at all.
It’s the cold tomato juice that I have trouble with.
But tomatillos might push me over the edge. I saw them in the store and wondered if there was such a thing as a green Bloody Mary. Of course there was, everything’s been done at least once but nobody seemed to have roasted the tomatillos.
Weird, because for me every vegetable should be roasted.
Roasting the tomatillos gave them an awesome smoky flavor. There’s no need to peel them or take out the seeds. Just half them and grill until lightly charred, though not as far as you would do with a pepper before peeling off the black skin.
The rest of the recipe follows along the basic ingredients for a regular red tomato Bloody Mary more or less.
I added a piece of chipotle pepper in adobo sauce. Be careful with this, the first batch had no kick, the second batch had too much pepper and turned that gorgeous tomatillo puree a very unsexy shade of blah brown.
The third batch hit the spot, even for my non-Bloody Mary lips.
And the spice. Bloody Mary’s need to have a bite, I was told by the expert. Bring on the pepper sauce from Tabasco…and it’s green!
This was just meant to be, it was Bloody Mary destiny.
Tabasco Green Pepper Sauce is made from jalapeños so it’s slightly milder than regular red pepper Tabasco. One or two drops would be enough but I used double that. I’m a total spice head so after each sip, I was left with a slow burn in my throat.
Not too hot,
I’m all over that giant shrimp though.
This post is part of an ongoing collaboration with Tabasco. All thoughts and ideas are my own.
Bloody Mary with Roasted Tomatillos
- 2 pounds tomatillos
- 2 tablespoons olive oil
- Sea salt and black pepper
- 1/4-1/2 in red chili adobo sauce adding more will increase the heat level but the blended tomatillos will come out more brown than green
- Juice of 1/2 lemon
- 1/2 teaspoon horseradish sauce
- 1/2 teaspoon Worcestershire Sauce
- 3-4 drops Tabasco Green Pepper Sauce
- 1/2 teaspoon cayenne powder
- 4 tablespoons vodka
- Bacon strips
- Celery sticks
- Jumbo shrimp
Take the outer leaves from the tomatillos and discard them.
Cut the tomatillos in half, horizontally and lay them on a baking tray or plate with the insides facing up.
Drizzle with the olive oil and season lightly with salt and black pepper.
Preheat the grill to high.
Lay the tomatillos onto the grill inside facing down and grill for about 4-5 minutes and then turn them over and repeat. They should be charred but not too much. Let them cool.
Once the tomatillos are cool, add them to a blender with the adobo chili and blend until well pureed.
Take a highball style glass capable of holding 2 cups and set aside.
Add 1.5 cups of the tomatillo puree to a cocktail shaker.
Add a couple of ice cubes along with the lemon juice, horseradish, Worcestershire sauce, Tabasco, cayenne and vodka.
Put the lid on the shaker and shake until the outside becomes frosty and cold to the touch.
Pour the contents into your glass.
Serve at once with olives, bacon, celery and one jumbo shrimp.
2 pounds of tomatillos should yield 3 cups when blended.
3 cups of tomatillo puree will make 2 tall Bloody Mary's (2 cup glass) or 4 smaller glasses (1 cup glass)