We have teamed up with our friends at Jillipepper to create this super delicious, tangy and fiery New Mexico twist on the Bloody Mary. If you like it spicy, you will love this. And it is so easy to make!
Jillipepper's stupendous, locally made in NM Green Chile Salsa, pureed in your blender, makes the perfect Bloody Mary "mix". Our D'UVA 1 Brandy steps in to replace (and completely outshine) vodka and our Green Sauce Green Chile Liqueur brings an added layer of that NM GREEN flavor and smooths with the slightest hint of sweetness.
We combine Jillipepper's Hot Fiesta Pepper (which is good on practically everything!) with sea salt for the perfect rim and veggie garnish and Mmmmmmm... This is like a spicy salad bar party in your mouth!
RECIPE:
1 oz D'UVA 1 Brandy1 oz Green Sauce Green Chile Liqueur
4 oz pureed Jillipepper Green Chile Salsa
1 TBSP Jillipepper's Hot Fiesta Pepper (for the rim)
1 1/2 tsp sea salt or kosher salt (for the rim)
Assorted veggies for garnish, such as cucumber, carrot, celery, olives, caper berries, asparagus, jicama, lime wedge... get creative here! Half of the fun of drinking these is eating all of the veggies that are dipped in the yummy cocktail.
PREPARE THE GLASS AND VEGGIE GARNISH:
Mix 2 parts Hot Fiesta Pepper with 1 part sea salt (or Kosher salt) in a jar and shake it up to combine. Pour some on a small plate, rub rim of glass with a lime wedge and dip in pepper/salt mixture to coat.
Slice up your veggies into pieces that will fit your glass or a cocktail skewer. Dip one side of some of the veggies in the salt as pictured. You may want to make extra of this garnish! Cucumber dipped in this mixture is my new favorite snack of all time.
Place a few large ice cubes into the rimmed glass.
MAKE THE COCKTAIL:
Combine the D'UVA 1 Brandy, Green Sauce Liqueur and pureed Jillipepper Green Chile Salsa in a shaker and shake it up. Pour over the ice into the prepared glass. Garnish to your heart's content and SALUD!
ABOUT JILLIPEPPER:
"Why not bottle it?" That thought and an abundant tomato harvest in 1993 from her small but fertile garden inspired founder and owner Jill Levin to open Jillipepper.
Wondering what she was going to do with all the tomatoes, and since she loves to cook, Jill started making salsa for all her friends. The reviews were great and the requests for more poured in. So Jill determined to share her salsa with the world. The result is Jillipepper Red Chile Pineapple Salsa, Green Chile Salsa, Red Chile Salsa Mix and Hot Fiesta Pepper.