Mole Rojo Bloody Mary with Chipotle Salt Rim

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.

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.

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.

Bring the mixture to a simmer over medium heat and cook for 15 minutes, stirring occasionally, to allow the flavors to meld.

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.

In a small bowl, combine the chipotle powder and coarse salt. Mix well.

Moisten the rims of four glasses with a lime wedge. Dip the rims in the chipotle salt mixture to coat.

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.

Add vodka to the pitcher if desired. Stir well to combine.

Fill the prepared glasses with ice and pour the Bloody Mary mixture over the ice.

Garnish with your favorite Bloody Mary garnishes.