Freshly ground pepper (I go pretty heavy on the pepper)
Hot sauce, to taste (I used about 1 teaspoon of Tobasco sauce)
½ teaspoon celery salt (visit your local gourmet store for the good stuff, or mix your own with half celery seeds and half salt)
½ teaspoon horseradish (I actually used Annie's horseradish mustard because prepared horseradish tends to include tons of gross ingredients. I'm not entirely convinced that horseradish is necessary)
1 teaspoon Worcestershire sauce (Annie's makes a vegan one)
½ lime, juiced
2 ounces vodka (use jalapeño-infused vodka for an extra kick)
Scant ½ cup tomato juice (R.W. Knudsen's is the very best)
1 vine-ripened tomato, cut into wedges
Cookie + Kate
Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.
Basil Pesto Vinaigrette
Roasted Grape Crostini with Brie and Fresh Thyme
Maple Peanut Butter Chocolate Chip Oatmeal Cookies!
Butternut Squash Chipotle Chili with Avocado