Preheat grill or grill pan to medium-high heat.

Lightly coat tomatoes and onions with olive oil spray or brush with olive oil.

Grill tomatoes, cut-side down, for about 90 seconds per side, until softened and charred.

Grill onion rings for about 5 minutes per side, until softened and charred.

Set aside grilled tomatoes and onions to cool.

Place bell pepper and jalapeno directly on the grill.

Grill peppers, turning frequently with tongs, until the skin is blackened on all sides (about 6 minutes).

Remove peppers from the grill and place them in a paper bag to steam until cool enough to handle.

Remove stems, seeds, and blackened skin from the peppers. Do not rinse under water.

In a blender, combine the grilled tomatoes, grilled onions, peeled peppers, spices, cilantro, and lime and tomato juices.

Puree until smooth.

Season with salt and pepper to taste.

Chill for at least 2 hours before serving to allow flavors to meld.

Mix kosher salt and chili powder on a small plate.

Wet the rim of each glass with a lime wedge.

Rotate the glass rim in the salt mixture to coat.

Fill each rimmed glass with the Bloody Maria mixture.

Garnish with a lime wedge.