[In Progress]. A spicy pickled take. Based loosely off of McClure's Spicy Bloody Mary Mix, which is awesome.
Freshly seeded, stemmed and chopped peppers. 1 red bell, 1 green bell pepper and one anaheim chili.
1 1/2 - 2 cup spicy pickle juice (to taste) You can use McClures spicy brine or any other pickle juice you have on hand.
Chop the peppers, tomato and garlic into small chunks. Place them in large Dutch oven. Add a splash of water, cover the pot, and cook until the vegetables are mushy, 30-40 minutes. Stir occasionally, breaking up the vegetables with the back of a spoon. When everything is mushy, leave to cool for a few minutes.
Add everything else. Puree a bit more.
Edge a large glass with salt.
Pour in a shot or two of vodka (Ursula cucumber vodka is good). Strain if needed.
Garnish with a variety of pickled goods.
Cucumber juice can be hard to come by. Puree one or two large cucumbers with a bit of water and strain. That does the trick well.
If you don't strain the veggies it'll come out a bit thick. Almost smoothy like, but not chunky. Some love it this way, others don't. The straining can be a bit time consuming, I've found adding some of the tomato juice helps a bit.
If the mix is too thick, no worries, just add some water.
You can play a bit of mix n' match with the peppers for variety.
Add more pickle juice for a more pickley flavor. Add more tomato juice for a more traditional tomato flavor.
Throw in a pickel or two before the puree. You know, for fun.