The New Bloody Mary: More Than 75 Classics, Riffs & Contemporary Recipes for the Modern Bar by Vincenzo Marianella & James O. Fraioli

Author:Vincenzo Marianella & James O. Fraioli [Marianella, Vincenzo]
Language: eng
Format: azw3
Publisher: Skyhorse Publishing
Published: 2017-04-04T04:00:00+00:00

Preheat the oven to 475°F.

Slice the peppers in half and remove the seeds. Rub or spray the peppers evenly with extra virgin olive oil and place on a baking sheet. Lightly dust the peppers with the salt. Insert the baking sheet into the oven on the middle rack. Roast until the pepper skins are browned, about 15 to 20 minutes. Remove the peppers from the oven, and add to an electric blender or food processor along with the mustard, water, and garlic powder. Blend until liquefied. Store in a sealed container in the refrigerator until ready to use.

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