Tomato Pop Micheladas Recipe | Tia Mowry | Food Network

Ingredients

• 24 ounces tomato juice
• 3 tablespoons celery salt
• 1 tablespoon chipotle hot sauce
• 1 tablespoon fresh thyme leaves
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon prepared horseradish
• Juice of 1 lime
• 2 jalapenos, thinly sliced
• 1/4 cup chili powder
• 1 lime, cut into wedges
• 8 bottles Mexican beer, cold