If you love tomatillos as much as we do, you have to try this recipe for Tomatillo Bloody Marys! It’s as good as it sounds, a meal in a glass!
Tomatillos are native to Mexico and have been adopted by US farmers. They’re a small green fruit with a paper husk around the outside. They’re similar to an unripe tomato and have a little more acidity to them. They can be used in a variety of ways.
One of my favorite soup recipes for easy posole from Gwyneth Paltrow’s book, It’s All Good, uses tomatillos and it’s the first time I was introduced to them! I’ve been hooked ever since. They go so well with lime and cilantro too.
How to make Tomatillo Bloody Marys
Follow our recipe for homemade tomatillo Bloody Mary mix and then add 4 ounces of mix to 1.5 ounces of gin or vodka. Add in the juice of 1/2 fresh-squeezed lime, and salt and pepper to taste.
This mix is really meant for our build-your-own Bloody Mary bar. It’s a simple mix that you can then add ingredients to, like hot sauce, citrus, olives, dill or salt and pepper… whatever you prefer.
See all of the details for making a build your own Bloody Mary bar!
If you make these Tomatillo Bloody Marys, please share your thoughts below!
Tomatillo Bloody Mary Mix
- 2 pounds tomatillos, peeled and sliced in half
- 2 gloves garlic , peeled, sliced in half
- 2 tablespoons olive oil
- 1/2 large cucumber, peeled
- 1/4 cup cilantro , rinsed well
- 1 small Serrano pepper, seeded and cut in half
- 2 teaspoons Worcestershire sauce
- 3 drops green tabasco sauce
- 1/2 medium green or heirloom tomato
- Heat the oven to 400 degrees and roast the tomatillos and garlic on a baking sheet lined with tinfoil and pour olive oil over the top. Season with salt and pepper.
- Roast until the tomatillos are soft and toasty on the top.
- Remove from oven and add all of the ingredients into a blender. Blend until smooth, about 5 minutes.
- Strain through a mesh strainer into a glass jar.
- Store in the refrigerator until cold and serve!