Cut the tomatoes, tomatillos, celery and jalapeno into large chunks. Add to your blender along with chopped cilantro, horseradish, water and spices. Process until smooth.
Taste and adjust your seasonings as desired.
If you prefer a thinner bloody mary, strain the mixture through a fine mesh strainer. For a thicker cocktail, serve as is. I prefer to strain half of my mixture and then combine it with the thick, for a medium consistency.
Chill before serving.
To rim your glass, combine a mixture of 1/2 kosher salt and 1/2 chili powder in a small rimmed dish. Run a lemon around the lip of your glass and then dip it into the salt to coat.
Add 1-1/2 ounces vodka to your glass and top with the bloody mary mix. Garnish with a celery stick and skewered tomatoes.