Roasted Red Pepper Bloody Marys

Here's a twist on a great drink.

3 red bell peppers (about 1 1/2 pounds)

3 cups vegetable juice

1/4 cup Worcestershire sauce

3 tablespoons fresh lemon juice

2 tablespoons pepperoncini juice

2 tablespoons prepared horseradish

1 tablespoon hot sauce

1 tablespoon celery salt, divided

2 teaspoons Creole seasoning, divided

1 teaspoon granulated garlic

1 teaspoon smoked paprika1 teaspoon ground black pepper

8 ounces vodka

Garnish: celery stalks, pickled okra, lemon wedges, pepperoncini, bell pepper slices

Preheat oven to broil. Line a rimmed baking sheet with foil.

On prepared pan, arrange bell peppers.

Broil on second oven rack from top until skin is blistered, about 20 minutes, turing occasionally. Transfer peppers to a bowl, and cover with plastic wrap; let stand for at least 10 minutes. Cut bell peppers in half, and discard seeds and stems. Using the back of a knife or spoon, scrape blistered skin from bell peppers. Let cool completely.

In the container of a blender, combine bell peppers and vegetable juice; process until smooth. Add Worcestershire, lemon juice, pepperoncini juice, horseradrish, hot sauce, 2 teaspoons celery salt, 1 teaspoon Creole seasoning, granulated garlic, paprika, and balck pepper; process until just combined.

On a small plate, combine remaining 1 teaspoon celery salt and remaining 1 teaspoon Creole seasoning. Mositen rim of 4 glasses with water or lemon juice. Press rim of each glass on celery salt mixture.

Fill glasses with ice. Pour 2 ounces vodka in each glass. Add bell pepper mixture, and stir until combined. Garnish with celery stalks, okra, k=lemon wedges, pepperoncini, and bell pepper, if desired,

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Enjoy!!!

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