Bloody Mary Salsa

 Recipe Adapted from https://noteatingoutinny.com/2007/09/17/bloody-mary-salsa/

Summer Camping is a real thing and I love to find new creative meals to make for my camping group. I chose to make this with cheesy eggs and the salsa was immediately requested to make another appearance in future camping meals.

Bloody Mary Salsa

(makes about 6 cups)

4-5 ripe red tomatoes, finely diced

1 cup yellow grape tomatoes, quartered (optional, mostly for color)

2 stalks celery hearts plus leaves, very finely chopped

1/4 cup red onion, very finely chopped

2 scallions, both white and green parts, finely sliced

1 jar pimentos

1/2 cup Spanish pimento olives, rinsed, dried and sliced

juice of 2 lemons and 1 tsp of zest

2 tsp Worcestershire sauce

2 Tb prepared horseradish (mild)

1-2 tsp Tabasco or Franks Hot sauce

2 tsp salt

1 tsp celery salt

1 tsp coarsely ground black pepper

1/2 tsp Cajun seasoning, such as Old Bay

1 shot vodka (optional)

Combine everything in a giant bowl. Cover with plastic wrap and chill in the refrigerator for at least 2 hours before serving ( I did it overnight) with chips so that the flavors have had sufficient time to bind.  Keep up to one week covered and refrigerated.