Spicy Tomatillo Bloody Mary

Spicy Tomatillo Bloody Mary

These Bloody Marys with tomatillos are spicy and delicious -- the perfect brunch accompaniment.


makes 12-14 drinks


1 ½ pounds (about 15) tomatillos, husked, rinsed and coarsely chopped

2 garlic cloves, peeled

1 large or 2 small cucumbers, peeled and coarsely chopped

1 jalapeno, seeded (or more if you want it spicy) [Note: ]

1 bunch celery, coarsely chopped

1 bunch cilantro leaves

½ bunch green onions, coarsely chopped

1 green bell pepper, seeded, coarsely chopped

1 cup water

2 limes, zested and juiced

1 ½ cups vodka (optional if making virgin Bloody Mary)

2 teaspoons sea salt, divided

1 teaspoon chili powder (for garnish)

2 tablespoons Worcestershire sauce (optional)



In a blender or food processor, combine the tomatillos, garlic, cucumbers, jalapeño, celery, cilantro, green onions, bell pepper and water; process until smooth. Strain the mixture through a fine-mesh strainer to remove the pulp and seeds.

Zest the limes. Cut one of the limes in half and reserve. Squeeze the remaining limes and add the juice and zest to the mixture. Add in the vodka and 1 teaspoon salt. Chill.

Combine the chili powder and remaining teaspoon salt. Wet the rim of each serving glass with the lime (cut the half into wedges), then dip the rim in salt and chili powder mixture. Splash each glass with a small drizzle of Worcestershire sauce. Pour in the bloody mary and enjoy!


vegetable plate

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