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
- Preheat oven to broil. Line a rimmed baking sheet with foil.
- On prepared pan, arrange bell peppers.
- 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.
- 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.
- 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.
- 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.