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