WEEKDAYS 1e|12c|p

Green Bloody Mary with Mint Salsa Verde

Mario Batali
Servings: 2
15 to 30 min

A fun twist on a Bloody Mary!

  • Ingredients
  • step-by-step directions
Green Juice:
  • 2 green tomatoes (cored and quartered)
  • 5 tomatillos (husks removed)
  • 1 head romaine (end removed and chopped)
  • 4 stalks celery (divided)
  • 4 stalks kale (ribs removed)
  • 1/2 cup lemon juice
  • 1 green onion (roughly chopped)
  • 1/4 cup cilantro
Green Bloody Mary:
  • 1 teaspoon worcestershire sauce
  • 4 ounces vodka
  • 3 tablespoons horseradish (freshly grated)
  • green hot sauce (to taste)
  • 2 tablespoons mint salsa verde
  • 1 lemon (cut into wedges)
  • For the Green Juice: Core the green tomatoes and tomatillos.
  • Bring a large pot of salted water to a boil and blanch green tomatoes and tomatillos until skins begin to soften, about 3 minutes. While they are cooking, set up a large bowl with ice water near by. When the skins are soft and begin to peel back, remove tomatoes to the ice bath to shock.
  • In the carafe of a blender add the blanched green tomatoes and tomatillos, romaine, 2 stalks of celery, kale, lemon juice, green onion, cilantro and blend until pureed. Strain the mixture and add the liquid to a serving pitcher, discarding any remaining solids.
  • For the Green Bloody Mary: To the pitcher, add worcestershire, vodka, horseradish and stir to combine. Season with salt, pepper and green hot sauce, to taste.
  • Fill 2 tall glasses with ice and divide the green bloody mary mixture evenly among the glasses. Top each glass with a tablespoon of mint salsa verde and garnish with a stalk of celery and a lemon wedge.
  • Tip: Swap out the vodka for tequila to make a bloody maria!
rate this recipe

Latest Recipes