Bloody Maria with Lime Chile Salt

A quick and easy recipe for a Bloody Maria.  This is a sponsored post.

Bloody Maria Cocktail | farmgirlgourmet.com

Happy Cinco de Mayo!  How do you plan to celebrate the day that Mexico defeated France in 1862?  I plan to celebrate with a frosty glass of this insanely easy and lip puckering Bloody Maria.  We all know her vodka-infused sister Mary, but Maria is drunken with silver tequila.

Bloody Maria | farmgirlgourmet.com

I have the great fortune to work with Sabra Dipping Co and sample all of the different product lines they offer.  Including their salsa line.  I don’t mean the salsa line that you danced at your cousin Suzie’s wedding, I’m talking tubs of tomatoey deliciousness that is sooooo fresh, it’s almost impossible to tell that it wasn’t made 5 minutes before.  Our family favorite is the Restaurant Style.  It’s not quite as chunky and comes in a HOT version that’s just the right level of heat for my taste.

Bloody Maria | farmgirlgourmet.com

Bloody Maria | farmgirlgourmet.com

So what does this cocktail have to do with salsa?  Well, it’s made using the hot restaurant style salsa mixed with a little water and of course tequila.  Because the salsa is made with hand-picked, vine-ripened Roma tomatoes and pieces of fresh vegetables, it’s easy to use it for more than just dunking a tortilla chip.  

You can kick up the garnishes on this sipper with anything and everything Mexican.  I chose to use halved taquitos, radishes, pickled jalapenos and fresh lemon wedges.  Just like a martini, Bloody Maria’s (or Mary’s) are great for sipping and for snacking.  Imagine mini tacos or even a wedge of a steak quesadilla…ok, I need to stop before I jump up and go make another one of these beauts.  

Bloody Maria with Chile Lime Salt

Print Recipe
Serves: 2

Ingredients

  • 2 cups Sabra Restaurant Style Salsa
  • 2 cups water
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons freshly squeezed lemon juice
  • Silver tequila (to your liking)
  • Ice
  • Lime Chile Salt:
  • 1 tablespoon kosher salt
  • 2 teaspoons crushed chile flakes
  • 2 teaspoons minced fresh lime peel
  • Garnishes:
  • Beef Taquitos, cooked and halved
  • Pickled Jalapenos
  • Lemon or Lime Wedges
  • Radishes
  • Quesadilla wedges
  • Grape Tomatoes

Instructions

1

In the jar of a blender, add the salsa, water, lemon juice and Worcestershire sauce. Blend until smooth.

2

On a small plate, add the salt, chile flake and lime and stir to combine. Wet the rim of 2 tall glasses with a lemon wedge and dip into lime salt mixture. Fill with ice and add tequila and top with the salsa juice. Stir to combine and top with garnishes of choice.

 

This post was sponsored by Sabra and from time to time post about Sabra Dipping Co products like hummus, salsa, and Greek yogurt dips.  All opinions are my own.

2 Comments

  • Reply
    Hot Langoustine and Artichoke Dip | Farmgirl Gourmet
    October 1, 2015 at 8:55 am

    […] a sandwich spread for a wicked delicious panini and I’ve even used Sabra salsa to make a Bloody Maria, just to name a […]

  • Reply
    Tickled Red
    May 16, 2015 at 7:58 am

    You. Me. Beach umbrella…get the idea. Awesome drink!

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