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Homemade Spicy Blood Mary Mix

  • Yield: 8-10 1x


  • 6 tomatoes, chopped
  • 1 small beet, peeled & chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 4 cloves garlic, peeled
  • 1 small yellow onion, peeled & chopped
  • 1 bell pepper, seeded & chopped
  • 1 jalapeño, chopped (seeded if prefer less spicy)
  • 1/2 cup water + more as needed
  • 1/2 tsp salt + more to taste
  • 1/2 tsp black pepper + more to taste
  • 1 medium cucumber, peeled & chopped
  • 1/3 cup fresh parsley
  • 1 Tbsp prepared horseradish
  • 1 Tbsp hot sauce/Tabasco
  • 2 tsp Worcestershire sauce
  • 11/2 tsp celery salt
  • Juice of 1 lime


  1. In a large pot, add tomatoes, beet, celery, carrot, garlic, onion, bell pepper, jalapeño, water, salt and pepper.
  2. Bring out to a boil, reduce heat to low, cover and allow to simmer for 40 minutes.
  3. Turn off heat, add remaining ingredients and either use an immersion blender to blend or add to a blender or food processor and blend on high until combined.
  4. Add more water to bring to desired consistency. I added about 1 to 1-1/2 cups extra water.
  5. Note: if making an alcoholic Bloody Mary, don’t water too much as you will be adding vodka & ice to the mix which will thin it out.

To make a Bloody Mary:

  1. Choose your favorite (or fastest available) glass/mug/cup
  2. Wet the rim and roll in celery salt to make it tasty
  3. Pour 6 oz Bloody Mary Mix
  4. Add 1.5 oz (or 1 shot) vodka
  5. Stir it up
  6. Throw in ice to your liking
  7. Add all the accoutrements including (but not limited to): olives (preferably stuffed), pickles, lime wedges, jalapeños, bacon, celery, shrimp, etc.