Pickled Mary

• 6 cups tomato juice
• 1 1/2 cups Stolichnaya or other good vodka
• Tomatillo Sauce (recipe follows)
• Juice of 2 lemons
• Juice of 3 limes
• Few dashes of Worcestershire sauce
• Few dashes of Franks RedHot or other hot sauce
• 2 tablespoons smoked sweet Spanish paprika
• 2 teaspoons celery salt
• 1/4 teaspoon cayenne
• Celery stalks, for garnish
• 4 large tomatillos, husked and rinsed
• 1/2 small red onion, coarsely chopped
• 2 cloves garlic, chopped
• 1 jalapeno chile, stemmed and chopped
• 2 tablespoons canola oil
• Kosher salt and freshly ground black pepper
• 3 tablespoons white wine vinegar
• 2 tablespoons honey
• 1/4 cup prepared horseradish, drained
• 6 fresh spinach leaves
• 1/4 cup chopped fresh cilantro
• (makes about 1 1/2 cups)

1. Whisk together the tomato juice, vodka, tomatillo sauce, lemon and lime juices, Worcestershire sauce, hot sauce, paprika, celery salt, and cayenne in a pitcher.
2. Cover and refrigerate until very cold, at least 2 hours.
3. Serve with celery stalks.
4. Preheat the oven to 400F.
5. Toss the tomatillos, onion, garlic, and jalapeno with the oil on a baking sheet and season with salt and pepper.
6. Roast in the oven until the mixture is soft but not browned, 15 to 20 minutes.
7. Transfer to a food processor and process until smooth.
8. Add the vinegar, honey, horseradish, spinach, and cilantro and pulse just to combine.
9. Season with salt and pepper.
10. Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.

tomato juice, vodka, sauce, lemons, worcestershire sauce, dashes of franks redhot, sweet spanish, celery salt, cayenne, celery stalks, red onion, garlic, jalapeno chile, canola oil, kosher salt, white wine vinegar, honey, horseradish, fresh spinach leaves, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pickled-mary-382710 (may not work)