Mole Rojo Bloody Mary with Chipotle Salt Rim

A spicy and flavorful Bloody Mary cocktail infused with the rich and complex flavors of mole rojo. Served in a glass rimmed with smoky chipotle salt for an extra kick.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

3 items

Cost

£4.71/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food•Spicy

Ingredients

Servings

2poundsRipe Tomatoes(Use Roma or plum tomatoes for best flavor)

£2.50

0.5Onion(Roughly chopped)

£0.30

3Garlic Cloves(Peeled)

£0.20

3Dried Ancho Chiles(Stemmed, seeded, and deveined)

£2.00

2Dried Guajillo Chiles(Stemmed, seeded, and deveined)

£1.50

0.3cupAlmonds(Blanched almonds)

£0.80

2tablespoonsRaisins

£0.20

1ounceMexican Chocolate(Abuelita or Ibarra, roughly chopped)

£1.75

1Cinnamon Stick(Small stick)

£0.30

0.5teaspoonCumin Seeds

£0.15

2Cloves(Whole cloves)

£0.20

1tablespoonApple Cider Vinegar

£0.05

1cupVegetable Broth

£0.30

1tablespoonWorcestershire Sauce

£0.10

2tablespoonsLime Juice(Freshly squeezed)

£0.20

to tasteHot Sauce(Cholula or your favorite)

£0.25

to tasteSalt

to tasteBlack Pepper(Freshly ground)

6ouncesVodka(Optional)

£6.00

1tablespoonChipotle Powder

£0.30

2tablespoonsCoarse Salt(For rimming glasses)

£0.05

as neededIce

£0.20

as neededBloody Mary Garnishes(Olives, celery stalks, lime wedges, pickled vegetables, bacon, shrimp etc.)

£1.50

Total Cost

£18.85

£4.71 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Place the tomatoes, onion, and garlic cloves on a baking sheet and roast for 20 minutes, or until the tomatoes are softened and slightly charred.
2.
While the vegetables are roasting, rehydrate the dried chiles. Place them in a bowl and cover with boiling water. Let them soak for 15-20 minutes, or until softened.
3.
In a large pot, combine the roasted vegetables, rehydrated chiles (drain the soaking water first), almonds, raisins, Mexican chocolate, cinnamon stick, cumin seeds, cloves, apple cider vinegar, and vegetable broth.
4.
Bring the mixture to a simmer over medium heat and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.
5.
Remove the cinnamon stick. Carefully transfer the mixture to a blender and blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any seeds or skins. This is your Mole Rojo base. Let it cool slightly.
6.
In a small bowl, combine the chipotle powder and coarse salt. Mix well.
7.
Moisten the rims of four glasses with a lime wedge. Dip the rims in the chipotle salt mixture to coat.
8.
In a pitcher, combine the mole rojo base (about 1/2 cup per serving), Worcestershire sauce, lime juice, hot sauce, salt, and pepper to taste. Adjust the amount of mole rojo base to your liking, depending on how much mole flavor you want.
9.
Add vodka to the pitcher if desired. Stir well to combine.
10.
Fill the prepared glasses with ice and pour the Bloody Mary mixture over the ice.
11.
Garnish with your favorite Bloody Mary garnishes.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (400g)

350 kcal / 1464 kJ

Carbs

35g

13% of RDA

Fat

18g

26% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a smoother Mole Rojo base, you can peel the tomatoes after roasting them.

Adjust the amount of hot sauce to your spice preference.

The Mole Rojo base can be made ahead of time and stored in the refrigerator for up to 3 days.

If you want a less chunky Bloody Mary, peel the tomatoes before roasting them. Or blend the tomatoes raw after coring and add to the blending after roasting the rest of the ingredients.

To avoid pulp, use a juicer for the tomatoes, onion and garlic before adding to pot to cook.

Cooking Equipment

Blender

Large Pot

Juicer (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...

Chef's Tips

For a smoother Mole Rojo base, you can peel the tomatoes after roasting them.

Adjust the amount of hot sauce to your spice preference.

The Mole Rojo base can be made ahead of time and stored in the refrigerator for up to 3 days.

If you want a less chunky Bloody Mary, peel the tomatoes before roasting them. Or blend the tomatoes raw after coring and add to the blending after roasting the rest of the ingredients.

To avoid pulp, use a juicer for the tomatoes, onion and garlic before adding to pot to cook.

Mole Rojo Bloody Mary with Chipotle Salt Rim

Ingredients

Instructions