Roasted Red Pepper Bloody Marys
 
Makes 5 Servings
Ingredients
  • 3 red bell peppers
  • 4 cups tomato juice
  • ¼ cup Worcestershire sauce
  • ¼ cup prepared horseradish
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • 2 tablespoons ground black pepper
  • 1 tablespoon Creole seasoning
  • 1 tablespoon hot sauce
  • 1 tablespoon pepperoncini juice or pickle juice
  • 1 teaspoon celery salt
  • 7½ ounces vodka
  • Garnish: cooked shrimp, pepperoncini, pickled okra, lemon wedges
Instructions
  1. Position oven rack in top third of oven. Preheat oven to broil. Line a rimmed baking sheet with foil.
  2. On prepared pan, place bell peppers.
  3. Broil, turning occasionally, until blistered on all sides, 15 to 20 minutes. Transfer to a large bowl, and cover with plastic wrap. Let stand for 15 minutes. Using the back of a knife, scrape skin off bell peppers. Discard skin, seeds, and stems.
  4. In the container of a blender, process bell peppers, tomato juice, Worcestershire, horseradish, lemon zest and juice, black pepper, Creole seasoning, hot sauce, pepperoncini or pickle juice, and celery salt.
  5. Fill desired glasses with ice. Pour 1½ ounces vodka into each glass. Top with pepper mixture. Garnish with shrimp, pepperoncini, okra, and lemon wedges, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-red-pepper-bloody-marys-2/