Hanover Bloody Mary Mix
3 Gals and a Kitchen
2 Hanover tomatoes
¼ c lime juice
2 TBSP prepared horseradish
2 TBSP chili lime hot sauce
1 TBSP ground mustard
¾ tsp salt
¾ tsp pepper
1 TBSP soy sauce
1 TBSP crushed red pepper flakes
¼ c water
Using a blender puree the Hanover Tomatoes. Peel an avocado and add it to the blender, continue to puree until mixture is smooth. Add lime juice, horseradish, chili lime hot sauce, ground mustard, salt, pepper, and soy sauce and continue to mix. At this point, taste the mixture to determine how spicy you like your bloody mary. I prefer to have a kick so I added 1 TBSP of crushed red pepper flakes. Puree the entire mixture to ensure all of the ingredients have blended well. Add water to help thin the mixture.
In a glass, add ice, 1 jigger of premium vodka, and Hanover Bloody Mary Mix.
Garnish with a celery stalk, dill pickle, or olives.
Serves 4 - Feel free to freeze and save any extra bloody mary mix.
Still have leftover Hanover Tomatoes? Give our Tomato Pie recipe a try.
1. Cut the ripened avocado right down the center. Rotate the fruit right around the knife. That allows it to open it easily.
2. Take your knife and very carefully aim and hack the pit and it will pull right out.