Bloody Mary Mix
- 1 Cup chipotle peppers
- 20 large tomatoes, quartered
- 4 carrots, chopped
- 4 ribs celery, diced
- 2 medium sweet onions, diced
- 3 green peppers (seeds removed), chopped
- 2 large banana peppers (seeds removed), chopped
- 2-4 jalapeños (seeds removed), chopped — add more or less depending on how much heat you like
- 8 garlic cloves, minced
- 3″ piece fresh ginger, peeled and chopped
- 1 bunch fresh parsley, ripped up
- 1/3 cup coconut sugar — where to find
- 1/2 cup fresh squeezed lemon juice
- 2 Tbsp sea salt
- 1 tsp fresh ground black pepper
- 1 tsp paprika
- 3 Tbsp Worcestershire sauce (add more to taste)
- 2 Tbsp fresh horseradish — here is my recipe for the fresh horseradish sauce we use in this recipe
Directions:
- Place all the vegetables in large stock pot on the stovetop, over medium-high heat and bring to a boil
- Turn heat down to medium and allow to simmer until everything is soft, generally about 1-2 hours
- Remove from heat and allow to cool (you do not want to get splashed with hot liquid in the next step!)
- Using an immersion blender, puree the sauce in the soup kettle until its nice and liquid
- If you’d prefer less pulp, run the mixture through a fine sieve. We like the pulp so we leave it as is
- It can take on a more bitter flavor if you leave the tomato seeds in too, so it’s up to you if you want to run it through a sieve. We like the flavor!
- Add the sugar, lemon juice, sea salt, pepper, paprika and Worcestershire sauce. Stir to combine
- Pour the mixture into clean canning jars and process them via your preferred method. We prefer to use our Foodsaver with canister attachement to seal the jars. You can also leave 1-2″ headroom in the jars and freeze it.
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