Tomatillo Bloody Mary Recipe

Margaret Houston

A green twist on the traditional Bloody Mary

Whether you’re toasting resolutions or recovering from the night before, there’s a reason New Year’s Day is also known as National Bloody Mary Day. And for something fresh to kick off 2014, New Orleans bartender Jimmy Syock has us thinking green. Built on a tomatillo base, his tangy and highly colorful take on the classic cure-all has kept thirsty patrons lining up every weekend at Atchafalaya Restaurant’s Bloody Mary bar. For a seasonal update, try swapping tomatillos for fresh green tomatoes in the summer and fall.


Tomatillo Bloody Mary RecipeTomatillo Bloody Mary Mix 
Makes approximately 12-15 drinks

2½ lbs tomatillos, peeled and seeded
2½ garlic cloves, peeled
1½ English cucumbers, peeled and rough chopped
1½ jalapeños, trimmed and seeded
1 bunch of celery, trimmed and rough chopped
1 bunch of cilantro leaves
½ yellow onion, peeled and rough chopped
½ green bell pepper, trimmed, seeded, and rough chopped
1 cup filtered water
1 cup fresh lime juice
Kosher salt, to taste

Combine first 9 ingredients in a blender and process until smooth. Strain mixture through a metal mesh strainer to remove pulp and any lingering seeds; add lime juice and salt to taste. Serve chilled.

 

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