Spicy Bloody Maria

• Roasted Tomato Veg Juice
• 10 whole plum tomatoes, sliced in half lengthwise
• 2 whole jalapenos, sliced in half (seeds/stems removed)
• 3 stalks of celery, rough chopped
• 1/2 yellow onion, rough chopped
• 1 tablespoon horseradish
• 1 tablespoon sugar
• 1/2 teaspoon cayenne pepper
• 2 pinches sea salt, to taste
• 2 pinches fresh ground pepper
• 1 1/2 cups water
• Spicy Bloody Maria
• 4 ounces white tequila
• 2 cups ice cubes
• 4 splashes Worcestershire, to taste
• 4 splashes Tobasco
• 4 cups Roasted Tomato Veg Juice (recipe above)
• 4 celery stalks, for garnish (optional)
• pimento-stuffed olives, garnish (optional)

1. Preheat oven to 300.
2. Slice tomatoes in half lengthwise and place on a baking sheet cut-side up. Do the same with the jalapenos but removed the seeds and veins. Roast for 40 minutes or until they've shrunken down by about half. They should be slightly wrinkled and dry-looking around the edges.
3. Dump the tomatoes, celery, jalapenos, onion, horseradish, sugar, cayenne, a few pinches of salt and pepper and water to a blender or food processor and blend until smooth. At this point you can drink it as is or pour through a mesh-strainer. I prefer a smooth juice so I always strain mine. If it's too thick, add water to thin it out a bit. Chill and serve.
4. Put a few ice cubes in each glass and top each with 1 ounce of tequila. Add your worcestershire and Tabasco sauce and top with the tomato vegetable juice. Garnish with celery stalks and olives, if using.

tomato, tomatoes, whole jalapenos, stalks of celery, yellow onion, horseradish, sugar, cayenne pepper, salt, ground pepper, water, bloody maria, white tequila, worcestershire, celery stalks, olives

Taken from food52.com/recipes/23882-spicy-bloody-maria (may not work)