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Spicy bloody Mexican

Name: Spicy bloody Mexican
Yield: 6
Ingredients: 1 Tbsp Salt; 1 Tbsp Pepper; 2 Limes, juice of; 2 cups Tomato juice (Main); 1 bottle Beer; 1 clove Garlic, crushed; 1 Tbsp Horseradish, prepared; 1 Tbsp Worcestershire sauce; 2 Chipotle peppers, canned, plus 1 Tbsp of their abodo sauce; 2 Tbsp Chilli sauce, hot; 1 Orange, zested and juiced; 1 Lime, zested and juiced; 1 to taste Freshly ground black pepper

for 6 people

Tamara West

Warren Elwin

Food writer

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1 Tbsp	Salt
1 Tbsp	Pepper
2	Limes, juice of
2 cups	Tomato juice (Main)
1 bottle	Beer

1 clove	Garlic, crushed
1 Tbsp	Horseradish, prepared
1 Tbsp	Worcestershire sauce
2	Chipotle peppers, canned, plus 1 Tbsp of their abodo sauce
2 Tbsp	Chilli sauce, hot
1	Orange, zested and juiced
1	Lime, zested and juiced
1 to taste	Freshly ground black pepper

Make the spicy tomato mix by blending all the ingredients until smooth.
Add to 2 cups of tomato juice and chill.
To serve, dip rims of beer glasses in lime juice then a salt and pepper mix. Add crushed ice, 1/3 cup of the spicy tomato mix, and top up with frosty cold beer.