But I thought, I’ve been feeling productively lately, I’ll give it a shot. So I harvested my Early Girl tomatoes, a few jalapenos, an onion and some garlic, and picked up some citrus and a poblano pepper from the store (since the squirrels dug up my poblano plant) and went to town.<\/p>\n
![\"(mostly)](\"http:\/\/bloodyqueencity.com\/wp\/wp-content\/uploads\/2015\/08\/DSC_3090.jpg\")
<\/a>(mostly) home grown ingredients<\/p><\/div>\n
I altered the recipe a bit from Chef Megan Mitchell’s website and video, but the original can be found here<\/a>.<\/p>\n Ingredients:<\/p>\n Garnish:<\/p>\n Fire up that grill, and get all your ingredients ready as it heats up. The tomatoes should be cut in half, and the onion cut in 4ths with the root intact to prevent the onion from falling apart on the grill. The recipe called for a red onion, but I didn’t grow any this year since they never keep well, so I used a regular small white onion from the garden. Halve the lemons and lime, but leave the peppers whole, with the stems. I added in garlic, because it seemed necessary. I used 2 small cloves of the Japanese garlic that I grew because it’s spicier than regular garlic, and I like spice. I also used chili infused olive oil to oil the grill, because, why not. <\/p>\n Once the grill is ready, start with your poblano pepper. You want the pepper to get charred and soft, about 10 minutes. Once you think it’s ready, you want to steam it by putting it in a bowl covered in plastic, or a paper bag, so that you can easily peel the skin off later. I left it on most of the time I was grilling, flipping it occasionally so that all sides charred. After a few minutes I added all the rest of the vegetables, starting with the cut sides down. I used a disposable grill pan since some of my veggies were small and would fall through the grill. <\/p>\n Veggies on the grill<\/p><\/div>\n Grill until the downsides are charred and soft, 12-15 minutes, and flip and grill for 5 more. Here’s a tip: grilled tomatoes get very very soft, the skins start to fall off, and the guts fall out. They’re slippery and hard to grab with giant tongs like I have. I probably could have grilled everything a bit more, as you can see, they’re not super charred. <\/p>\n Grilled tomatoes!<\/p><\/div>\n I shifted some of the tomatoes around, as the grill did not seem to be heating evenly. Do what you gotta do. Once everything is grilled to your satisfaction, pull everything off and let cool slightly before continuing. At this point, I ate dinner. <\/p>\n Grilled citrus!<\/p><\/div>\n Once you can handle everything, pull out the poblano and scrape the skin off using the back of a knife. Cut the stem off, and remove the seeds. Cut the stems off the jalapenos, but leave all the guts. Cut the root ends from the onion quarters and add everything into the blender. Add the juice from the lime, and 2 of the lemons, saving the 3rd to use as garnish. Depending on the size of your blender you may need to do this step in batches. I only have a Walmart blender that cost less than $20 ten years ago, and I was able to get everything blended at once. Blend til almost smooth, then add your flavorings – Worcestershire sauce, horseradish, celery salt, salt and pepper – and blend some more. At this point give it a taste, and decide if it needs anything else. Initially I didn’t think my mix was very spicy, so I added about a tablespoon of Sriracha sauce and blended some more.<\/p>\n Now comes the pain in the ass part (assuming everything else went smoothly haha). Unless you like your mix super super pulpy, or you have some fancy blender\/juicer that will do this for you, you’ll want to strain the mix through a fine mesh strainer, pushing the juice through with a spatula. Since I don’t like a super thick Bloody Mary, and you don’t peel or seed the tomatoes before hand, this was a must step for me. In the end, it didn’t take that long, but be sure to at least rinse, if not wash your strainer right away or it will never be the same!<\/p>\n Once everything is strained and tasting good, refrigerate the mix for at least an hour, but the longer the better because it’ll give all the flavors a chance to meld. I left mine over night, since I work nights and all, and can’t really be drinking before I go in. But I can have one for breakfast!<\/p>\n\n
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