Spicy Green Tomato Bloody Mary

My garden this year was delayed by Spring rains and moving into the house, so here it is mid-September and I’ve got an abundance of green tomatoes still on the vine. I’m incredibly impatient, so I put them to use in this fresh and Spicy Green Tomato Bloody Mary mix! Cooked down with fresh herbs also from the garden and then pureed, this non-traditional concoction is bright with flavor and a lingering heat from a spicy salsa verde!

Ingredients:

4 to 6 large green tomatoes, quartered

3 Tbs salsa verde*

3 Tbs fresh basil

2 Tbs fresh parsley

2 Tbs of pickle or olive juice

1/2 tsp salt

1/2 tsp pepper

*Use your favorite green salsa for the mix and if you don’t have one you can check out my recipe for Avocado Tomatillo Salsa!

Combine all ingredients in a medium sized saucepan over medium heat. Bring to a simmer and cook for 20 minutes, stirring occasionally.

Once the tomatoes are tender, remove from heat and puree until smooth with an immersion blender. If you don’t have one of these you can use a regular blender or food processor, but I recommend letting the mixture cool before doing so. Sometimes the steam can blow the top off your blender and cause you a huge mess! You’ve been warned from someone with firsthand experience!

Once pureed, cover and place in the refrigerator to cool. If you’re not making Bloody Marys right away, transfer the mixture to a glass canning jar after the cooling process. Store in the refrigerator for up to a week.