Freshly Juiced Jalapeño Bloody Mary

Freshly Juiced Jalapeño Bloody Mary

My garden went bonkers last year, especially in the tomato department. I’ve made salsas, sauces, sliced them, diced them and cooked with them every which way you could possibly think of.

But the one thing I didn’t do with them was juice them. Until the idea of the ultimate Bloody Mary came to me…fresh tomato juice, I mean just juiced tomato juice. Can you imagine?

Using my very favorite juicer, the Breville Fountain, (and if you didn’t know already, Williams-Sonoma is the place to find this fine appliance), I began juicing the tomatoes. This particular Breville Fountain has a dial on it so you can bring down the speed on the juicer, so for soft fruits like tomatoes, I dialed it down to a 1. Perfect.

I added some jalapenos from my garden as well. Then the lime went in. With everything juiced, it was time to season it up!

Horseradish, Himalayan pink salt, celery salt, freshly ground smoked pepper, a little Worcershire, garlic and onion powder…then add a fresh sprig of rosemary, speared with olives and cocktail onions, a crisp piece of bacon and of course, the mandatory celery stalk and voila, the Ultimate Bloody Mary!

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Print Recipe
Freshly Juiced Jalapeño Bloody Mary
Course Drinks
Servings
serving
Ingredients
Course Drinks
Servings
serving
Ingredients
Instructions
  1. In a shaker, mix together well all ingredients except the garnishes. Pour into a tall ice filled glass, garnish as you like and enjoy!
Recipe Notes

Garnishes (as many as you like): celery stalk with leaves, crisp bacon, rosemary stalk, olives, cocktail onions

Garlic and Green Chile Carnitas

Print Recipe
Garlic and Green Chile Carnitas
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Instant Pot, Paleo
Prep Time 10 minutes
Passive Time 50 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil in Instant Pot over “browning” setting. Season shoulder roast with salt and pepper. Brown on all sides, then remove and set aside. Saute garlic and onion in Instant Pot for 2 to 3 minutes.
  2. Rub remaining seasonings all over roast (cumin through onion powder). Place back in Instant Pot, and add all remaining ingredients (broth through bay leaf).
  3. Cover and cook using the pressure cooker setting, put it on high pressure and set the meat button to 50 minutes. After 50 minutes, release pressure and slowly remove lid. Shred with two forks and make sure it’s all saturated in its cooking juices. Remove bay leaf before serving.

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