Thai Bloody Mary Mix Recipe:
1/3 cup (packed) basil leaves
1 oz Golden Boy Fish Sauce
6 dried kaffir lime leaves rehydrated for 20 minutes
3 Thai bird’s eye chiles, seeded and deveined [Wear disposable gloves, if possible.]
2 inch piece of peeled ginger
5 lbs heirloom tomatoes, skin and seeds removed and juice retained
1 cup water
Start by bringing a large pot of water to a boil. Next, place the first six ingredients into a high-powered blender such as a Vitamix (all hail!).
Remove the skins from tomatoes by slicing a shallow X into the bottoms of the tomatoes, then place them into boiling water until the skin starts to wrinkle (about 60 seconds). Transfer to a bowl of ice water, then slip the skins off. Next, deseed the tomatoes over a large cookie sheet by making slices from stem to base about 3/4 inch apart around the circumference of each tomato and scraping out the seeds as you go. When finished, put each tomato into the blender.
Once all of the tomatoes have been deseeded, place a fine mesh strainer over a bowl and strain the juice out of everything that’s collected on the cookie sheet. Pour the juice into the blender.
Next, purée all of the ingredients until smooth. Transfer to a pitcher and stir in 1 cup of water.
Makes approximately 10 cups.