How to Make Grilled Bloody Mary's Recipe

vodka

🥗Healthier: gin

💰Cheaper: white rum

Gin offers a different flavor profile while remaining a spirit.

tomato juice

🥗Healthier: low-sodium tomato juice

💰Cheaper: canned tomatoes blended

Canned tomatoes can be blended for a fresh taste at a lower cost.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: homemade Worcestershire

Homemade versions can be made with pantry staples.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Red pepper flakes add spice without the cost of bottled sauces.

Set up the grill, ensuring it is level using a level and aluminum foil to shim it if necessary.

Prepare the charcoal grill and place the island grillstone over the coals.

Add apple smoking chips to the grill for flavor.

Lightly coat the vegetables (vine ripe tomatoes, roma tomatoes, ancho peppers) with Grill Magic to prevent sticking.

Place the tomatoes and ancho peppers on the grill, monitoring them closely as they roast.

Roast the tomatoes until their skins blister and start to weep, and the ancho peppers until they are blackened.

Once roasted, remove the vegetables and cover them with saran wrap to steam and loosen the skins.

Peel the skins off the tomatoes and ancho peppers once they are cool enough to handle.

Deseed the tomatoes and ancho peppers, discarding the seeds and cores.

Mince the roasted tomatoes and ancho peppers to release their juices.

Combine the minced vegetables with Worcestershire sauce, Cholula hot sauce, black pepper, pico de gallo powder, celery salt, sun-dried tomato ketchup, and juice from several limes.

Add vodka to the mixture according to personal preference, adjusting the amount based on desired strength.

Garnish with a dash of pepper and salt for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens