Preheat grill to medium high heat. Clean and oil the grates.
Begin by grilling the poblano. Grill for about 10 minutes until charred and soft. Remove from grill and place in a bowl, cover with plastic wrap and let it steam while you grill the other vegetables.
Place the tomatoes and onions cut side down on the grill. Grill for 12-15 minutes until charred and softened. Flip and grill 5 more minutes. Add the jalapeno, lime and lemons at this point and grill for 5 minutes.
Remove the vegetables and let cool slightly. Remove the skin and seeds from the poblano and remove the stem from the jalapeno. Cut the root end off the onion and place the vegetables in a blender along with the tomatoes and juice from 1 lime and 2 of the lemons (hold on to 1 for garnish).
Blend the vegetables until almost smooth. Add Worcestershire sauce, horseradish, celery salt, salt and pepper. Blend until smooth. Taste and adjust seasoning. Depending on your blender you may have to blend the mixture a couple of times or in batches.
Pour through a fine mesh strainer into a large pitcher or bowl making sure to push the liquid through the pulp. Refrigerate for at least 1 hour preferably 3, to let it fully cool and the flavors meld.
In a tall glass pour 3 ounces of vodka and top with ice. Pour Bloody Mary Mixture over the ice and stir. Serve with a celery stalk, pickled green bean, a wedge of grilled lemon and hot sauce if using.
Recipe Courtesy of Megan Mitchell
As Seen on Grill Next Door on Yahoo!