Caliente Bloody Mary Mix

Author: Chef Allan Schanbacher

Issue: September, 2009

Makes 6 cups

Ingredients
36 ounces tomato juice or tomato-vegetable juice
1½ tablespoons prepared horseradish
3 tablespoons fresh squeezed lime juice
1 tablespoon Worcestershire sauce
4 scallions, light green and green parts only, minced
1 tablespoon chopped fresh dill
1 teaspoon ground celery seed
3 to 4 tablespoons, or to taste, favorite hot sauce
Freshly ground black pepper to taste
celery stalks with leaves, for garnish
Fresno chiles, for garnish

1. Place the first 9 ingredients into a pitcher and stir well to mix. Cover pitcher and let sit at room temperature for 30 minutes, for the flavor to develop.

2. Place mix in the refrigerator to chill for a couple of hours, or overnight for best results. When ready to use, place ice in a cocktail glass and add vodka to taste, then add Caliente Bloody Mary Mix to fill. The mix will keep for 5 days in the refrigerator. Garnish the rim of the glass by making a slit in the bottom of chile and sliding in onto the rim, add the celery stick as a stirrer and a snack.