Pickled Mary

Name: Pickled Mary
Ingredients: 6 cups tomato juice; 1 1/2 cups Stolichnaya or other good vodka; Tomatillo Sauce (recipe follows); Juice of 2 lemons; Juice of 3 limes; Few dashes of Worcestershire sauce; Few dashes of Franks RedHot or other hot sauce; 2 tablespoons smoked sweet Spanish paprika; 2 teaspoons celery salt; 1/4 teaspoon cayenne; Celery stalks, for garnish; 4 large tomatillos, husked and rinsed; 1/2 small red onion, coarsely chopped; 2 cloves garlic, chopped; 1 jalapeno chile, stemmed and chopped; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; 3 tablespoons white wine vinegar; 2 tablespoons honey; 1/4 cup prepared horseradish, drained; 6 fresh spinach leaves; 1/4 cup chopped fresh cilantro; (makes about 1 1/2 cups)

23 ingredients

10 steps

Ingredients

6 cups tomato juice
1 1/2 cups Stolichnaya or other good vodka
Tomatillo Sauce (recipe follows)
Juice of 2 lemons
Juice of 3 limes
Few dashes of Worcestershire sauce
Few dashes of Franks RedHot or other hot sauce
2 tablespoons smoked sweet Spanish paprika
2 teaspoons celery salt
1/4 teaspoon cayenne
Celery stalks, for garnish
4 large tomatillos, husked and rinsed
1/2 small red onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeno chile, stemmed and chopped
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons white wine vinegar
2 tablespoons honey
1/4 cup prepared horseradish, drained
6 fresh spinach leaves
1/4 cup chopped fresh cilantro
(makes about 1 1/2 cups)

Directions

1

Whisk together the tomato juice, vodka, tomatillo sauce, lemon and lime juices, Worcestershire sauce, hot sauce, paprika, celery salt, and cayenne in a pitcher.
2

Cover and refrigerate until very cold, at least 2 hours.
3

Serve with celery stalks.
4

Preheat the oven to 400F.
5

Toss the tomatillos, onion, garlic, and jalapeno with the oil on a baking sheet and season with salt and pepper.
6

Roast in the oven until the mixture is soft but not browned, 15 to 20 minutes.
7

Transfer to a food processor and process until smooth.
8

Add the vinegar, honey, horseradish, spinach, and cilantro and pulse just to combine.
9

Season with salt and pepper.
10

Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.