Ramp Bloody Maria
Curator of Appalachia's Finest Goods
This recipe is featured in Green Chile and Ramp Hot Sauce by Lindera Farms
Ramp Bloody Maria features Lindera Farms Ramp Vinegar, Green Chile & Ramp Hot Sauce, and Fermented Ramp Salt.
Proud to be included in The Cook’s Cook Partnership with Appalachian Mercantile.
Ingredients
- 6 tomatillos
- 2 green bell peppers
- 30 ml (1 ounce) Lindera Farms Ramp Vinegar
- 44 ml (1 1/2 ounces) Lindera Farms Green Chile and Ramp Hot Sauce
- 78 ml (1/3 cup) chopped cilantro (set aside a pinch for garnish)
- 3 or 4 chopped ramp greens, optional
- 59 ml (2 ounces) Grey Goose vodka (per glass)
- A pinch of Lindera Farms Fermented Ramp Salt (for garnish)
Preparation
- Preheat oven to the “broiler” setting. Slice the green bell pepper and the tomatillos in half, and place them on a baking tray lined with aluminum foil (skin side down).
2. Once the oven is ready, stick the tray in the oven for about 5 minutes, or until you see the peppers and tomatillos get a little charred. Remove tray from oven, allow the ingredients to cool down, then put them in a food processor or a blender with the vinegar, the hot sauce, the cilantro, and the ramp greens. Blend until mostly smooth and allow to sit for a few minutes.
3. Pour into a highball glass over ice, leaving room for the vodka. We used Grey Goose in our own drinks, but whatever you have on hand is fine. Add the vodka, stir, and garnish with remaining cilantro leaves and the ramp salt.
