Spicy Grilled Bloody Mary Mix

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Spicy Grilled Bloody Mary Mix
Makes 2 Qts.  4 lbs. small to medium heirloom tomatoes Vegetable oil 1 medium Vidalia onion 1 large green pepper 3/4 cup celery, finely chopped 1 Tbsp. fresh lemon juice 1 tsp. cider vinegar 1 tsp. red wine vinegar 2 tsp. Worcestershire sauce 2 Tbsp. prepared horseradish 2 tsp. chopped garlic 3½ Tbsp. Jane’s Krazy Mixed-Up Salt 1 Tbsp. dark chili powder 2 tsp. smoked paprika 1½ tsp. chili flakes 1 tsp. black pepper 1/2 tsp. cayenne pepper 1/4 tsp. cumin    
Heat grill, one half to high and the other to low. Rub vegetable oil over whole unpeeled tomatoes. Place on high hot grill. Turning often, cook just until skin marks and splits, move to grill- or oven-safe pan and set on cooler side of the grill. Close grill and cook until tomatoes are fork tender, then rough chop. Quarter onion and grill flesh on high then low heat until charred and tender. Grill green pepper over high heat until flesh is charred. Remove from heat. Place in a container and cover with plastic wrap until cool; peel, seed, and rough chop. Add all grilled vegetables, celery, lemon juice, cider and red wine vinegars, Worcestershire, horseradish, garlic, and salt to a food processor or blender and purée until smooth. Add all spices. Adjust to taste. If chunkier than preferred, strain through a sieve. Store covered in refrigerator up to one week.