Spicy Basil Bloody Mary Mix

1. 1

   In a food processor or blender, pulse the celery, shallot, and garlic, until finely chopped. Alternatively, you can do this by hand.

2. 2

   Add the celery mixture along with the tomatoes, basil, salt, and celery seed to a large, non-reactive saucepan and set it over medium-high heat. Bring to a simmer, then cover, turn the heat to low, and cook until the tomatoes have begun releasing their juices, about 20 minutes.

3. 3

   Crush the tomatoes with a potato masher, fork, or ladle to break them apart. Cook for another 20 minutes, until very soft and soupy.

4. 4

   Strain the mixture through a fine mesh sieve or food mill.

5. 5

   Stir in the lemon juice and siracha. Taste for seasoning. Chill in the refrigerator in an airtight container until ready to use.

6. 6

   To make bloody marys, combine 1 cup of mix with 1/4 cup of vodka and garnish with celery sticks, lemon slivers, and plenty of basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.