¼ cup lemon juice
2 jalapeños, stemmed and seeded
3 Tbsp prepared horseradish
1 tsp Worcestershire sauce
1 tsp sugar
½ tsp celery salt
½ tsp freshly ground pepper
6 oz (3/4 cup) vodka
4 caperberries (see shopping tip) or large green olives for garnish
4 pickled dilly beans for garnish
Puree tomatoes in a blender with lemon juice, jalapeños, horseradish to taste, Worcestershire, sugar, celery salt and pepper, scraping down the sides as necessary. Stir in vodka. Refrigerate until chilled, about 2 hours. Divide among 4 ice-filled glasses. Spear caperberries (or olives) and dilly beans on toothpicks to garnish the drinks.
Shopping Tip: Capers are dried and pickled small flower buds from a shrub native to the Mediterranean. Caperberries are the more mature fruit produced by the shrub. They are about the size of an olive, starchier than the smaller caper and usually sold with the stem still attached. They typically used as a drink garnish, but can also be served as an appetizer--like olives. Look for them in well-stocked supermarkets near olives and pickles.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 136
- Sodium 154mg 6%
- Total Carbohydrates 9gm 3%
- Fiber 2gm 2%
- Protein 1gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.