Zero Proof: Virgin Grilled-Tomato Bloody Maria

Ingredients

• 1 tablespoon chili powder 
• 0.3 cup cilantro leaves 
• 0.3 teaspoon ground cumin 
• 4 servings pepper black
• 1 large jalapeno ( 3" long)
• 2 tablespoons kosher salt 
• 0.5 cup juice of lime fresh
• 4  lime wedges 
• 8 oz bell pepper red
• 1 teaspoon salt 
• 0.5 small onion sweet thick cut into 1/2" rings ( 5 oz)
• 1.5 cups sacremento tomato juice 
• 1 pound tomatoes cut in half

Equipment

• blender
• grill
• tongs
• grill pan

Directions

1. Heat grill or grill pan. Grill is hot enough when when you can't hold your hand a few inches above it for more than 3 to 5 seconds. Mist or brush tomatoes and onions lightly with oil and place on grill.
2. Grill tomatoes and onions till softened and charred, about 90 seconds per side for tomatoes, 5 minutes per side for onions. Put aside and let cool.
3. Place bell pepper and jalapeno on grill as well, allowing skin to blister and turn black. Using tongs, turn frequently so that all skin is blackened, about 6 minutes.
4. Remove peppers from grill and place in paper bag.
5. Let steam until cool enough to handle.
6. When peppers are cool, remove stems, seeds and blackened skin. Do not rinse under water to remove skin, as that will wash away the flavor.
7. Place tomatoes, onions, peppers, spices, cilantro and juices in blender and puree until smooth. Season with salt and pepper to taste. Chill for at least 2 hours, then check seasoning. (Can be made one day ahead of time.)
8. To serve, mix kosher salt and chili powder on a plate. Wet glass rim with lime wedge and rotate glass in salt mixture to rim. Fill with Bloody Maria and garnish each glass with a lime wedge.