I tried something new with some of the end-of-season ripe garden tomatoes this year. I’ve never ordered a Bloody Mary myself, but I’ve had sips of drinks ordered by friends and I know that there is a HUGE difference in quality. I like spice and flavor as apposed to watery tomato juice. I’ve also always been intrigued by the Bloody Mary bar at the Davenport on Sunday mornings (I’m just too cheap to try it out).

I searched for Bloody Mary mix recipes and found that none of the individual recipes really had what I wanted—fresh vegetables with lots of depth of flavor and spice, so I developed my own based on my research and reading in trusted texts.

The result is rich, spicy, and delicious—with or without adding vodka. To make a drink, fill a glass with ice, add about 2 ounces of vodka or tequila, top with mix, and stir.

Spicy Bloody Mary Mix
(makes about 2 quarts)

8 pounds tomatoes, quartered
3 carrots, diced
3 ribs celery, diced
1 small onion, diced
4 garlic cloves, minced
1-inch piece fresh ginger, peeled and chopped
3 small banana peppers, chopped
1 bunch Italian parsley leaves, torn
1/4 cup sugar
1/2 cup lemon juice
3 tablespoons dijon mustard

3 tablespoons worchestershire sauce

1 tablespoons prepared horseradish

2 tablespoons Sriracha
1 teaspoons celery seed

1 1/2 tablespoons salt
2 teaspoons fresh ground black pepper


Place the tomatoes, carrots, celery, onion, garlic, banana peppers, and ginger in large pot.  Cover and cook until the vegetables are very soft, about an hour (the time will depend on the size of your vegetables). Stir occasionally.

Fill your canning pot with jars and cold water and bring to a boil. When it has reached a boil, turn the temperature down and simmer for 10 minutes or until you’re ready to fill the jars. Place the lids in a small saucepan and bring to a low simmer to soften the seal.

You can puree everything with an immersion blender, but I used a food mill instead to remove seeds and skin. Discard the fibers and seeds and add the good stuff back to your pot. Add the rest of the ingredients and bring the mix to a boil.

At this point, I tested the mix with pH strips to make sure it was safe to can. You can add a bit more lemon juice to your jars before filling them if you’re worried.

Remove the jars from the canning pot and fill leaving ½” head space. Wipe rims, apply lids, and screw on bands. Process in a boiling water bath for 40 minutes (45 minutes for Spokane). When the time is up, remove the jars and allow them to cool on a towel-lined countertop until they are completely cool. Check seals and store in a cool, dark place. Any jars that don't seal should be refrigerated.