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Ghost Chile Extract Bloody Mary

Thursday, 21 March 2013


A Naga Jolokia Bloody Mary just sounds like manly fun and a great way to fire up a classic with hot new blood. This recipe features the Henry Family Farm Varietal Chile Extracts Ghost Pepper Extract made by David Rosengarten. This is a party-sized recipe suitable for a punchbowl. Read the entire article by Mark Masker here.


At a glance
Chile peppers
Cooking Method
No Cook
Heat Level
Superhot pepper

(4) 28-ounce cans of whole tomatoes in thick tomato purée, chilled
6 cups tomato juice, chilled
2 tablespoons celery salt
2 tablespoons sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons cayenne (or to taste)
1 1/2 teaspoons Ghost Chile Pepper Extract (or to taste)
1 1/2 cups chilled vodka
salt to taste
pickled vegetable garnishes


Working in batches, purée the canned tomatoes and their juice thick in a food
processor. You will have a rich liquid, with no lumps.

In a large bowl or pot, combine the purée with the tomato juice, and blend well.
Add the celery salt, sugar, garlic powder, onion powder, black pepper, cayenne, Chile
Pepper Extract, and vodka. Season to taste with salt; you may need more than you expect to bring up the flavor of the mix (canned tomatoes have less salt than tomato juice). Keep mixture cold.

When ready to serve, fill up an 8-ounce tumbler with ice cubes. Pour about 4 ounces of Bloody Mary mixture over the ice, which should almost fill the glass. Garnish with pickled vegetables, at least 3 pieces per glass.


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