Guadalajara Bloody Mary
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| 1 | chipolte soaked/rehydrated in 1/2 C boiling water |
| 1 tbl | chopped cilantro |
| 1 | lime, juiced |
| 1 | celery salt to taste |
| 1 | pinch of pressed garlic, optional |
| 1 qt | tomato juice |
| stuffed olive | |
| lime wedge | |
| ice | |
| Curevo Gold | |
| Puree chipolte, cilantro, lime juice, celery salt, garlic to a paste. Combine w/ tomato juice. Keeps in fridge 3-4 days. Run olive around rim of glass. Drop olive into glass.Run lime wedge around rim of glass.Squeeze lime juice into glass. Put Ice in Glass. Pour healthy shot of CuervoGold over ice. Add Bloody Mary mix to fill glass. Stir. Drink she said, for it is good. contributed by Mindy Bates | back to recipes | back home | |
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