We used an assortment of fresh herbs, such as basil, parsley, dill, and cilantro. We suggest making this a day ahead to allow the flavors to fully develop. Store in the refrigerator; stir before serving.
4 medium-size green tomatoes (about 1 1/2 lb.), cored and quartered
10 fresh tomatillos (about 15 oz.), husks removed and cored
2 green onions
3/4 cup vodka*
1/2 cup loosely packed assorted fresh herbs
3 tablespoons lime juice
3 tablespoons green hot sauce
1 garlic clove, minced
1 teaspoon celery salt
1/2 teaspoon salt
Garnishes: halved pickled okra, lemon slices
How to Make It
Cook first 2 ingredients in boiling salted water to cover 3 minutes; drain. Plunge into ice water to stop the cooking process; drain.
Process tomatoes, tomatillos, green onions, and next 7 ingredients in a blender until smooth. Pour mixture through a fine wire-mesh strainer into a pitcher, discarding solids. Serve over ice. Garnish, if desired.