Add Adobe Sauce to Your Bloody Mary
Last week, my family and I went to the Florida Keys. It was wonderful. When my parents met me at the airport, my dad greeted me: “Okay, Claire. I have a jug of table wine, a Bloody Mary mix, a bottle of Tabasco, and a pack of Bologna. Nice to be understood.
The next day, I (of course) made Bloody Mary for everyone, adding my usual pickled juice and horseradish to it. This, of course, led to the conversation about add-ons and side dishes. I assumed that my family would have nothing to teach me, since I am in some way an expert, but I was wrong. My little sister, Meredith (who I call “Diet” or “Bug”) informed me that she adds canned chipotle sauce to adobo to her bloody drinks. To be honest, I didn’t know that there were two Bloody geniuses in the family.
If you’ve ever used canned peppers before, you know that they have a deep, intensely smoky taste with a slight tomato scent and a bit of heat. In short, they are Bloody Mary miracle workers and bring tons of flavor in one spoon. You don’t need a ton – try half a teaspoon of the sauce per glass and add more if needed. If you are in the habit of mixing your Bloody , you can whisk the whole peppers whole. Just be sure to strain it all through a sieve; you want a cocktail, not a smoothie.