Mexican Bloody Mary

Serves: 1

Prep time: 10 minutes


  • 2 large beefsteak tomatoes, chopped and seeds removed
  • 1 tablespoon plus one teaspoon red onion, chopped
  • juice of one lime
  • ½ small jalapeno pepper, seeded and chopped
  • 1 dash Worcestershire sauce
  • 2 ounces vodka  (I used cucumber vodka, just for fun)
  • handful of fresh herbs – I used parsley, dill, basil and lovage


  1. Liquefy ingredients in a blender  (the juice will be a dark reddish brown – not the bright red you might be expecting – because you’re using fresh tomatoes.)
  2. Taste mixture and adjust seasonings if needed (some people like more heat in their bloodies.)
  3. Pour over a glass full of ice and garnish with herbs.  
  4. Serve immediately.
    Mexican Bloody Mary
    Mexican Bloody Mary

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