Jalapeno Bloody Mary

• 1 cup crushed tomatoes
• 2/3 cup tomato juice
• 3 tablespoons lemon juice
• 1 jalapeno, minced, no seeds
• 1 teaspoon black pepper, fresh ground
• 1/4 teaspoon celery seed
• 1 tablespoon horseradish
• 5 dashes Tabasco sauce
• 2 tablespoons olive juice
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 tablespoon white vinegar
• 3 3/4 ounces peppar vodka
• Garnish
• blue cheese-stuffed olive
• lime wedge
• celery heart
• pickle spears (I prefer a whole peeled garlic clove)

1. Combine the first 12 ingredients in a food processor and puree until smooth; refrigerate. Skewer one olive, lime wedge, celery stick and pickle (or whole peeled garlic clove) for each drink. Fill a highball glass with ice. Add 1.5 oz. of pepper vodka. Fill the remainder of the glass with Bloody Mary mixture. Stir well and serve with skewered garnish.

tomatoes, tomato juice, lemon juice, black pepper, celery, horseradish, tabasco sauce, olive juice, worcestershire sauce, salt, white vinegar, vodka, blue cheese, lime wedge, celery heart, pickle

Taken from www.food.com/recipe/jalapeno-bloody-mary-347316 (may not work)