SPICY HOMEMADE TOMATO JUICE
This zesty juice is good hot or cold. People love the spicy taste all year-round. -Martha Philbeck, La Fontaine, Indiana
Provided by Taste of Home
Time 1h5m
Yield 15 servings (1 cup each).
Number Of Ingredients 9
Steps:
- Fill a Dutch oven two-thirds full with water; bring to a boil. Score an X on the bottom of each tomato. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard peel; chop tomatoes and place in a stockpot., Add the chilies, onions, celery and jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Cool slightly. In a food processor, process juice in batches until blended. Strain and discard seeds and pulp. Place puree in a Dutch oven., Stir in the remaining ingredients; heat through. Cool. To serve, refrigerate until chilled or transfer to storage containers. May be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges
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