Salsa Bloody Mary
I just finished drinking this experimental libation, and thought of mentioning it.
1 12-oz. glass
1 jigger of vodka
fresh juice from 1 lime
Tabasco Habanero Sauce, to your tolerance level
To the glass add 2 standard fridge size ice cubes, the lime juice, vodka and hot sauce. Stir well. Fill the glass within a half inch of the rim with the tomato juice, and stir carefully. 'Tis ready to imbibe.
Warning: The hot sauce mentioned above is potent, but oh so good.
HFCS is just sugar. Can not understand why people get so hot and bothered about it. There is fructose in apples, and oranges. HFCS is not different then say Agave syrup which is very high in, guess what, fructose, but that is somehow politically correct.
And heaven forbid, particuarly the tiny amounts you get in Worcestershire sauce any effect would be vanishingly small.
Heck, if you really want, make your own worchestershire sauce from scratch. I have and it tastes GREAT.
Oh my, when I read the thread title my first thought was a Bloody Mary with chunks of salsa-type stuff floating in it, and I almost threw up in my mouth a little. Blech, chunky is great for peanut butter, awful for mixed drinks.
Actually reading the recipe, it sounds OK, though like others have said, I prefer a dash of worcestershire sauce and some celery salt or old bay in mine as well.
I really prefer what I have learned is called a 'Bloody Caesar' which is a Bloody Mary, but which substitutes Clamato for the the tomato juice.
Not sure what makes it a "Salsa Bloody Mary."
Personally I like worchestershire, horseradish and a dash of celery salt, or crushed celery seed in my bloody as well. You can generally use whatever hot sauce you want for the kick.
Heck, if you use a chipotle hot sauce (I like Bufalo brand) it adds a nice smokey note.
I called it 'Salsa' for want of another name since tomato, hot sauce and lime juice were the ingredients along with the vodka.
I never buy salsa in a jar because it is cooked. I make a salsa cruda that goes by the name 'pico de gallo', and uses the 3 ingredients in the libation. I know that pico de gallo also has onion, salt, and cilantro.
My point being, if it's really going to be a "salsa bloody mary" do something to make it so:
- Chunks of tomato
- or chili
- or onion
As I write this, I think you are on to something, conceptwise. My thoughts on a salsa bloody:
- 2 TBP coarsely chopped tomato
- 1/2 tsp very finely chopped jalapeno
- 1/2 Tsp very finely chopped cilantro
- Likewise with a tiny bit of finely chopped raw onion
- 1/2 tsp of horseradish (fresh preferred)
- 2 dashes worchestershire
- 1/8 tsp or less crushed celery seed
- healthy grind black pepper
- 1/8 tsp or less Bufalo brand chipotle sauce
- 1-2 oz vodka
- juice of 1/2 lime
- add ingredients to a tall glass with ice
- fill glass with V8 juice and stir
- Add a swizzle of 1/2 a whole fresh poblano pepper cut down the middle
Now that's a salsa bloody...
I've been making something like this on and off for months. (Basically I'll make it regularly, until I get through the bottle of tomato juice, then I might not buy another bottle for a while.) I go basically with those ingredients: lime (absolutely necessary), tomato juice, hot sauce (I use Cholula though). I also usually grind in some pepper.
But. I use tequila, not vodka. I go with whatever I have around, sometimes reposado, sometimes blanco. Either can be good, just depends on preference.
It's a really meaty sort of drink, of course, with the tomato juice, just short of chunky you might say. ;-) But sometimes that works for me.
I also have Cholula in the fridge. It is one of the better hot sauces. I also have an unopened bottle of Dave's Insanity that was give to me a few years ago, and I'm aware of it's potency.
I actually used a bottle of the well known multi-vegetable juice for my drink, but did not wish to endorse its use.
Thanks for your input...