Pat Duran Recipe

Homemade Bloody Mary Mix

By Pat Duran kitchenchatter

Recipe Rating:
 1 Rating
makes 3 quarts mix
Prep Time:
Cook Time:
Cooking Method:

Pat's Story

Old recipe given to me by a friend in New Mexico. Very good!


9 lb
tomatoes (about 30 ripe tomatoes)
1/4 c
lemon juice
2 Tbsp
worcestershire sauce
1 Tbsp
celery salt
2 tsp
table salt
1 tsp
onion powder
1/2 tsp
bottled hot pepper sauce or to taste
1/4 tsp
1 dash(es)
ground red pepper

Directions Step-By-Step

Wash tomatoes; remove stem ends and cores. Cut up into an 8-quart kettle.
Slowly cook, covered, for 15 minutes.(stir to prevent sticking).
Press tomatoes through food mill to extract juice; measure 12 cups. Return tomato juice to kettle; stir in lemon juice, Worcestershire sauce, celery salt, salt, onion powder, hot pepper sauce, pepper and ground red pepper. Bring to a boil and boil for 2 minutes. Cool thoroughly.
Pour into freezer containers, leaving 1 inch head-space. Cover; seal, label, and freeze.
Makes 3 quarts mix.
To Serve:
Thaw desired amount of frozen Bloody Mary Mix in refrigerator.
For each serving, fill glass with ice; pour in 1 jigger vodka. Fill glass with thawed Bloody Mary Mix; stir thoroughly. Add desired garnish- celery,olives, bacon...

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Heirloom