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Sunday, February 19, 2012

Asian Pepper Pot Bloody Mary Mix

This is the prizewinning recipe from the Minnesota Food Bloggers get together, held this afternoon at Toast Wine Bar in Minneapolis. I am giddy with delight, because this is the recipe I made up on the fly. My idea started with using wasabi instead of the traditional horseradish, and I just added ingredients from there. This is a truly unique bloody mary, and definitely not for the faint of stomach!

Asian Pepper Pot Bloody Mary Mix
3 14.5 ounce cans diced fire roasted tomatoes
2 Thai hot chiles
2 6 ounce cans tomato juice
1/3 cup ponzu
1/4 cup sriracha
2 tablespoons soy sauce
2 tablespoons wasabi powder
2 tablespoons Chinese mustard
1 tablespoon honey

Process tomatoes in a blender until smooth. Add chiles and blend until there are no pieces of chiles remaining. Stir in remaining ingredients. Serve over ice with your favorite vodka. Garnish with soy glazed water chestnut, pickled ginger and pickled baby corn.


  1. Lisa! I love your blog...and your recipes. I found you from your link at Heavy Table. All my best to you and Ray and your mom and dad. You have a new fan! P.S. This old fart can't figure out the profile thing, so I chose anonymous. LOL

    Suzie Klessen-Wedlund

  2. So happy to hear from you Suzie ! We should cook together soon, I would be honored to share some of your awesome recipes on my blog ! Say hi to Peg, and we will chat soon !