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Chef Megan Mitchell

Online Cookbook

Grilled Bloody Mary

  • Complexity: medium
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Grilled Bloody Mary


  • Vegetable oil, for oiling grill
  • 1 poblano pepper
  • 2 pounds (7-8) tomatoes on the vine, cut in half
  • 1 small red onion, cut in fourths leaving the root intact
  • 3 lemons, halved
  • 1 lime, halved
  • 1 jalapeno, left whole
  • 2 tbsp. salt
  • 1 1/2 tbsp. Worcestershire sauce
  • 1 tsp. prepared horseradish
  • 1 tsp. celery salt
  • 1 tsp. pepper
  • Vodka
  • Garnish:
  • Grilled lemon, wedges
  • Pickled Green Beans
  • 4 celery stalks, inner stalks with tops
  • Hot sauce, such as Cholula or Tapatio


  1. 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.

  2. Place the tomatoes and onions cut side down on the grill. Grill for 12-15 minutes until charred and softened. Flip and grill 5 minutes more. Add the lemons, lime and jalapeno at this point and grill for 5 minutes.

  3. Remove the fruits and 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 2 of the lemons (hold on to 1 for garnish) and the juice from the lime.

  4. Blend the vegetables until almost smooth. Add salt, Worcestershire sauce, horseradish, celery 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.

  5. 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. Taste for seasoning, adding salt or pepper as needed. 

  6. In a tall glass pour 3 ounces of vodka and top with ice. Pour Bloody Mary Mixture over 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

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