I am so excited that we have all the makings of this recipe from our box this week. I was afraid I’d have to save this recipe for next year, but the tomatoes are back! This recipe is adapted from one demonstrated by Atlanta mixologist Lara Creasy at the Peachtree Road Farmers Market.
Ingredients:
1 dozen medium sized tomatoes 1/2 cup lemon juice 2 grilled jalapeno peppers 2 teaspoons black pepper 1 teaspoon celery salt 1 teaspoon salt 2 tablespoons Worcestershire sauce 2 tablespoons grated horseradish Pickled Okra 25 or 30 pieces of okra 1 teaspoon mustard seed 1/2 teaspoon fennel or dill seed 4 cloves garlic 1 red jalapeno. cut into slivers 2 cups white vinegar 1/2 cup water 1/4 cup kosher salt
Preparation:
Blanch and peel tomatoes. Section tomatoes and remove seeds. Place in blender with jalapenos and puree, or alternately, run through a food mill. Add spices and lemon juice. Pulse to blend. Adjust seasoning as desired. Add one bottle of vodka to mix and stir to blend. Serve over ice, garnished with an olive and a pickled okra.
Pickled Okra
Wash okra well and trim tops, leaving caps on. Sterilize two pint jars using a boiling water bath.
Arrange okra in jars. Add seeds, garlic and chilies to jar, splitting evenly if using small jars.
Bring vinegar, water and salt to a boil. Pour over okra in jars to cover. Place lids tightly on jars. If putting up, place in boiling water bath to seal, according to jar-maker’s instructions. If not sealing, refrigerate and use within the week.