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This is a wake-you-up, kick-your-butt-into-gear Bloody Mary. If you would rather wake up a bit slower, scale back on the hot sauce and pickled jalapeño. The dried chipotle chile contributes flavorful smokiness, but if you have trouble finding some, it’s OK to omit it- the mix will still be tasty. So good to share with friends over brunch.
Heat a small, heavy skillet over medium heat. Lay the chiles in the pan and toast them for about 3 minutes per side, or until they are beginning to blacken in spots. Transfer the chiles to a bowl, cover with warm water and soak the chiles for about 20 minutes, or until they soften.
Remove the chiles from the soaking liquid, draining them well, and transfer them to a blender. Add the tomato juice, lemon juice, jalapeño and brine, hot sauce, Worcestershire sauce and celery seeds, and blend until completely smooth. Transfer the mixture to a pitcher. Stir in the vodka to taste.