Bloody Mary Cocktail Sauce
2 small lemons
1 small lime
1 cup ketchup
1 cup chili sauce
2 heaping tablespoons prepared white horseradish; more to taste
2 tablespoons vodka
1 tablespoon Worcestershire sauce
2 teaspoons puréed canned chipotle chile in adobo; more to taste
1/8 teaspoon celery salt; more to taste
Finely grate the zest from the lemons. Juice lemons and lime separately, reserve juice. In a nonreactive bowl, mix 3 tablespoons lemon juice, 2 tablespoons lime juice, and all of the zest with ketchup, chili sauce, horseradish, vodka, Worcestershire, chipotle, and celery salt until well combined.
The sauce can be refrigerated for up to a week. Adjust levels of horseradish, chipotle, lemon juice, or celery salt prior to serving.
I like to garnish this with olives, celery sticks, lemon wedges and mini dill pickles, but feel free to use your favorite Bloody Mary garnish.
Penny Kazmier