Preheat the oven to 400°F.

Remove the stem and seeds from the red pepper. You can leave in large chunks.

In a shallow baking dish, add the bone broth, whole tomatoes, and red pepper. Bake for 30 to 35 minutes or until the tomato skin starts to burst and the veggies look roasted.

Remove from the oven and add into a high powered blender.

Add the grapefruit juice, cranberries, horseradish, Worcestershire sauce, apple cider vinegar, sea salt, black pepper, celery seed, onion powder, and garlic powder. Blend on high until the mixture is completely blended and uniform.

Pour into a pitcher and chill in the fridge for at least 4 hours.

To serve, add pink Himalayan sea salt to a shallow dish. Fill another bowl with water. Dip the tops of the glasses in the water and then dip into the pink salt to garnish the rim with salt. This is optional, but it makes it look fancy, and I like mine a little more salty!

Add ice to the glass, add a shot of vodka, and pour Bloody Mix into and stir. Garnish with a celery stick and green olives.

Store extra Bloody Mary Mix in a mason jar with a lid mix in the fridge for up to 5 days.