Treat yourself to this health-forward, low waste bloody mary. It’s the perfect way to use up any last pasta sauce in your fridge! This recipe uses Matriark’s Upcycled Gentle Marinara, which is super smooth and flavorful, along with Peepal People’s Bhoot Bangla Hot Sauce for a spicy kick. Garnish your glass with Spicewalla’s Sicilian Sea Salt & Pink Peppercorns, and top it off with Freestyle Snacking Hot & Spicy Green Olives.

2 servings


1/2 cup Matriark Gentle Marinara

1/2 cup cold water

1 tbsp lime juice

1 tbsp lemon juice

1/2 tsp Worcestershire sauce

1/2 tbsp Peepal People Bhoot Bangla

1 tbsp green olive brine


To Garnish:

1/2 tbsp Spicewalla Sicilian Sea Salt

1/2 tbsp Spicewalla Pink Peppercorn (ground)

10 Freestyle Snacking Hot & Spicy Olives


  1. Add ingredients to a large liquid measuring cup and stir well to combine.

  2. Refrigerate for two hours before serving to chill and let the ingredients meld.

  3. Grind peppercorns using a mortar and pestle. Place salt and ground pepper on a flat plate and use your fingers to combine. Wet the rim of your glasses using a pre-squeezed lime wedge and coat in the salt and pepper mixture.

  4. Pour the bloody mary mixture into the glasses over ice. Place 5 olives onto each cocktail skewer, and serve over each glass. Enjoy!