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INGREDIENTS
1 ½ lb plum tomatoes, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 large golden beet, peeled, coarsely chopped
1 small fennel bulb, trimmed, coarsely chopped
1 large garlic clove, chopped
1 bay leaf
1 tbsp plus 1 ½ tsp Mustapha’s Sea Salt
3 tbsp fresh lemon juice
½ tsp celery seeds
6 tbsp Worcestershire sauce
1 tbsp gresh horseradish, grated & peeled
2 tsp black peppercorns, coarsely ground
2 tbsp Mustapha’s Harissa
¼ cup Guinness (optional)
3 cups vodka or gin
Ice cubes
Lime wedges
Pickled vegetables (such as okra, green beans, or jalapeños
DIRECTIONS
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1. |
Place tomatoes, carrot, beet, fennel bulb, garlic & bay leaf in a large pot. Add enough water just to cover (about 6 cups), and bring to boil. |
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2. |
Reduce heat to medium and simmer uncovered until vegetables are very soft, about 50 minutes. |
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3. |
Discard bay leaf. Add 1 tablespoon Mustapha’s Sea Salt and lemon juice. Cool slightly. |
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4. |
Working in batches, puree vegetable mixture in blender until smooth. Add enough water, if needed, to measure 8 cups. Cover and chill. |
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5. |
Grind celery seeds with remaining 1 ½ teaspoons coarse salt in mortar with pestle or in spice grinder. |
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6. |
Add celery-seed salt, Worcestershire sauce, Harissa sauce, horseradish, black pepper, and Guinness, if desired, to vegetable purée. |
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7.Cover and chill Bloody Mary mix overnight. |
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Stir Bloody Mary mix and vodka or gin in large 8.pitcher. Fill tall glasses with ice. Divide Bloody Mary among glasses. |
9.Garnish with lime wedges and pickled vegetables.
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