Our Bloody Mary

Our Bloody Mary

46oz can tomato juice

2 garlic cloves, roughly chopped

1 or 2 serrano peppers, seeded and juliened

1 tablespoon sri racha hot sauce

3/4 tablespoon celery salt

1 teaspoon worcestershire

1/4 of a lemon, juiced

1 tablespoon fresh basil, finely chopped

Absolut Peppar

Please where gloves while working with fresh peppers, it'll make your life much easier. Seed and julien your serrano peppers, reserve white membranes of peppers to add heat later if you like. I prefer Serrano flavor to that of a jalapeño but can be easily exchanged. Serrano peppers are small but pack a punch, try using one pepper in this recipe before using two.

Roast your peppers with the garlic under a broiler, you almost want the peppers to burn, you want that charred hot pepper flavor. When charred nicely, add roasted garlic and serrano to a blender along with the sri racha, celery salt, worcestershire, lemon juice and basil. Blend with a cup or so of tomato juice as to get a nice smooth mixture, combine the mixture with the rest of the tomato juice and mix yourself a cocktail. In a pint glass I like a 2oz pour of Absolut Peppar along with the mix.