Spicy Bloody Mary Mix

• 5 medium-large tomatoes, chopped
• 1 small onion or shallot, diced
• 1 small or 1/2 large beet, peeled and diced
• 1 medium carrot, peeled and diced
• 1 small red pepper, seeded and chopped
• 1 tablespoon honey or agave syrup
• 1 medium cucumber, peeled, seeded and chopped
• 1/2 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper
• 2 teaspoons freshly grated horseradish, or use 1 tablespoon prepared horseradish
• 1 tablespoon liquidy hot sauce, such as Tabasco
• 2 teaspoons worcestershire sauce
• 2 teaspoons celery salt
• juice of 1 lemon
• water, as needed
• 6 ounces Homemade Spicy Bloody Mary Mix, or use high-quality prepared mix
• 3 ounces vodka (bottom shelf is fine)
• additional celery salt, hot sauce and Worcestershire sauce, to taste
• lemon wedge, cucumber slice and parsley sprig, for garnish (optional)

1. Combine tomatoes, onion, beet, carrot, red pepper, jalapeno and honey in large pot and add 1/4 cup water plus salt and pepper to taste.
2. Cover pot, set over high heat and bring to a boil.
3. Drop heat and allow vegetables to simmer, covered, until completely tender, about 40 minutes.
4. Remove pot from heat, add all remaining ingredients and stir to combine.
5. Transfer mixture to a blender and blend on high until completely smooth.
6. Check for seasoning, adding more salt or pepper as needed.
7. If mixture is too thick, add water and re-blend.
8. (Do not thin mixture too much, as added vodka will also thin mixture.)
9. Drink Bloody Mary mix as-is, use immediately in cocktails or transfer to a freezer-safe container and freeze for up to two months.

tomatoes, onion, beet, carrot, red pepper, honey, cucumber, parsley, kosher salt, freshly grated horseradish, hot sauce, worcestershire sauce, celery salt, lemon, water, mix, vodka, celery salt, lemon

Taken from www.foodrepublic.com/recipes/spicy-bloody-mary-mix-recipe/ (may not work)