Bloody Mary Salsa Bold - Mano Kitchen

Table of Contents

Ingredients List

4 large Roma tomatoes (diced, seeds removed to prevent excess liquid)
1 cup Cherry or Grape tomatoes (quartered for varied texture and natural sweetness)
1 small Red onion (finely diced)
2 stalks Celery with leaves (finely diced; celery is crucial for that authentic Bloody Mary crunch)
1/2 cup English cucumber (peeled and seeded, finely diced)
1/2 cup Fresh cilantro (finely chopped)

2 fresh Jalapeño peppers (seeded and finely minced; keep seeds for extra heat)
2 tablespoons Prepared horseradish (not horseradish sauce; adjust to taste)
1 tablespoon Green olives with pimentos (finely chopped, plus 1 tbsp olive brine)
1 clove Garlic (grated or finely minced)

2 tablespoons Tomato paste (gives body and rich tomato flavor)
2 tablespoons Fresh lime juice (approx. 1 large lime)
1.5 tablespoons Worcestershire sauce
1 teaspoon Hot sauce (such as Tabasco or Frank’s RedHot; add more for higher intensity)
1/2 teaspoon Vodka (optional; enhances flavor extraction, fully evaporates/blends in)

Wash all produce thoroughly under cold water.
Slice the Roma tomatoes in half, scoop out the watery core and seeds, and finely dice the outer flesh.
Quarter the cherry tomatoes and slice the celery stalks thinly, making sure to chop up some of the leafy greens from the celery stalk for extra aroma.
Peel, seed, and finely dice the cucumber. Dice the red onion into uniform, small pieces so its sharpness is evenly distributed.

In a large glass mixing bowl, add the tomato paste, fresh lime juice, Worcestershire sauce, olive brine, prepared horseradish, grated garlic, and hot sauce (and vodka, if using).
Whisk vigorously until the tomato paste is completely smooth and integrated into the liquids.
Stir in the celery salt, freshly cracked black pepper, smoked paprika, and sea salt.

Add the diced Roma tomatoes, quartered cherry tomatoes, red onion, celery, cucumber, jalapeños, green olives, and chopped cilantro into the bowl with the liquid base.
Using a large rubber spatula or spoon, gently fold all the ingredients together until every vegetable is evenly coated in the rich, seasoned dressing.

Cover the bowl tightly with plastic wrap or transfer to an airtight glass storage container.
Refrigerate for at least 30 minutes before serving.Note: Resting allows the celery salt, horseradish, and Worcestershire sauce to penetrate the tomatoes and celery, transforming simple raw veggies into a unified, bold appetizer.

Classic Dip: Serve chilled with thick, sturdy stone-ground tortilla chips or crisp sea-salt pita chips.
Garnish for Proteins: Spoon generously over grilled chicken breasts, flank steak, or grilled white fish (like mahi-mahi or cod).
Brunch Topping: Serve alongside scrambled eggs, avocado toast, or breakfast tacos.
Gourmet Rim: Garnish the serving bowl with extra celery leaves, a wedge of lime, and a rim of celery salt on the bowl’s edge for visual appeal on your site!

Refrigeration: Store in an airtight container in the refrigerator for up to 3 to 4 days.
Draining Excess Liquid: Fresh tomatoes will naturally release juice as they sit. Simply drain off excess liquid before serving on days 2 or 3, or stir it back in if serving with a slotted spoon.
Freezing: Freezing is not recommended, as the high water content in tomatoes, cucumbers, and celery will cause them to lose their crisp texture upon thawing.

Values are calculated per serving (based on 8 servings total, approximately 1/2 cup per serving).

Calories: 35 kcal
Total Fat: 0.3 g
- Saturated Fat: 0.1 g
- Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 280 mg (Note: Can be reduced by lowering added sea salt or using low-sodium Worcestershire)
Total Carbohydrates: 7.5 g
- Dietary Fiber: 1.8 g
- Sugars: 4.2 g (Natural sugars from tomatoes and onions)
Protein: 1.4 g
Vitamin A: 15% DV
Vitamin C: 35% DV
Calcium: 2% DV
Iron: 4% DV

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