Roasted Red Pepper Bloody Marys

Roasted Red Pepper Bloody Marys

Broiling, grilling, or even placing the bell peppers on a stovetop’s open flame creates a beautiful smokiness that works wonders in this Bloody Mary.

Roasted Red Pepper Bloody Marys
  • 3 red bell peppers (about 1½ pounds)
  • 3 cups vegetable juice
  • ¼ cup Worcestershire sauce
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pepperoncini juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon hot sauce
  • 1 tablespoon celery salt, divided
  • 2 teaspoons Creole seasoning, divided
  • 1 teaspoon granulated garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground black pepper
  • 8 ounces vodka
  • Garnish: celery stalks, pickled okra, lemon wedges, pepperoncini, bell pepper slices
  1. Preheat oven to broil. Line a rimmed baking sheet with foil.
  2. On prepared pan, arrange bell peppers.
  3. Broil on second oven rack from top until skin is blistered, about 20 minutes, turning occasionally. Transfer peppers to a bowl, and cover with plastic wrap; let stand for at least 10 minutes. Cut bell peppers in half, and discard seeds and stems. Using the back of a knife or spoon, scrape blistered skin from bell peppers. Let cool completely.
  4. In the container of a blender, combine bell peppers and vegetable juice; process until smooth. Add Worcestershire, lemon juice, pepperoncini juice, horseradish, hot sauce, 2 teaspoons celery salt, 1 teaspoon Creole seasoning, granulated garlic, paprika, and black pepper; process until just combined.
  5. On a small plate, combine remaining 1 teaspoon celery salt and remaining 1 teaspoon Creole seasoning. Moisten rim of 4 glasses with water or lemon juice. Press rim of each glass in celery salt mixture.
  6. Fill glasses with ice. Pour 2 ounces vodka in each glass. Add bell pepper mixture, and stir until combined. Garnish with celery stalks, okra, lemon wedges, pepperoncini, and bell pepper, if desired.



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