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.