Spicy Bloody Mary Jello Shots
- Prep 25min
ByThat's So Michelle
Updated September 20, 2016
cup tomato juice from concentrate
tablespoon fresh black pepper
envelopes unflavored gelatin (or 5 teaspoons)
Salt and Old Bay™ Seasoning for garnish
Slice tomatoes in half from the top down. Use a pairing knife or melon baller to remove the insides of the tomato. Clear out all the seeds and soft flesh but leave the skin fully intact.
Wash out the insides and pat dry with a paper towel to make sure there is as little liquid inside the tomato "bowl" as possible. Place the tomato halves in a muffin tin, open side up, and set aside.
In a small saucepan, pour tomato juice and then sprinkle 2 envelopes unflavored gelatin on top. Let it sit for a minute or so to let the gelatin activate. Turn on medium heat and whisk to combine the gelatin. When the gelatin has combined and the tomato juice is slightly steaming, remove from heat.
Add vodka, lime juice, hot sauce and fresh pepper. Whisk to combine.
Pour Bloody Mary gelatin mixture into your tomato bowls, filling to the top. Refrigerate for 2-3 hours or until completely firm.
Slice each tomato half into 4 wedges. Dip the tips of the tomato wedges into salt and Old Bay™ Seasoning before serving.
- Slice your tomato shots slowly with a very sharp knife to avoid breaking the gelatin.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.