Chunky Bloody Mary Salsa Recipes

Steps:

• In a small bowl, combine the first five ingredients. Stir in the tomatoes, onions and salt. Refrigerate until serving. , Transfer to a serving bowl with a slotted spoon; serve with tortilla chips.

Steps:

• Using water, moisten rim of a highball glass. Sprinkle 1/4 teaspoon celery salt on a small plate; dip rim into salt. Discard remaining celery salt from plate. Fill a shaker three-fourths full with ice. Place remaining ice in prepared glass. , Add vodka, juices, Worcestershire sauce, horseradish if desired, pepper, remaining celery salt and pepper sauce to shaker; cover and shake until condensation forms on exterior, 10-15 seconds. Strain into prepared glass. Garnish as desired.

Steps:

• Combine the chiles and onions in a medium saucepan and cover with water. Bring to a simmer and cook until the chiles are tender, about 20 minutes. Drop the tomato in about 5 minutes before the chiles are done. Strain, reserving 1 cup of the cooking liquid. Put the cooked vegetables, the reserved 1 cup of cooking liquid, the vinegar, sugar, garlic and 1 teaspoon salt in a blender, and then puree until very smooth.
• Pour the chili-tomato mixture into a mesh strainer set over a medium bowl. Use a rubber spatula to help push the mixture through until only the chili and tomato skins remain in the strainer. Discard them.
• Heat the oil in a large skillet over medium heat. Add the strained chili-tomato mixture and cook, stirring and scraping up the bottom frequently, until thick, about 15 minutes. Remove from the heat and stir in the horseradish, vodka, Worcestershire and some salt. Refrigerate until chilled, at least 1 hour or overnight. Garnish with celery leaves and a swirl of horseradish. Serve with celery sticks or chips.
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• From Food Network Kitchens

Steps:

• In a bowl, combine all ingredients.
• Refrigerate and marinate for 1 hour or more.