SPICY TOMATO JUICE RECIPE: HOW TO MAKE IT
You can drink this juice plain or use it in most any recipe like chili that calls for vegetable juice as an ingredient. —Kathleen Gill, Butte, Montana
Provided by Taste of Home
Total Time 01 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield about 5 quarts.
Number Of Ingredients 11
Steps:
- Quarter tomatoes; place in a 6-qt. Dutch oven. Add celery, onions, green pepper and parsley. Simmer, uncovered, until vegetables are tender, about 45 minutes, stirring occasionally. , Meanwhile, rinse five 1-quart plastic containers and lids with boiling water. Dry thoroughly. Cool tomato mixture slightly; put through a sieve or food mill. Return to pan. Add remaining ingredients; mix well. Bring to a boil. Remove from heat; cool. , Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Freeze up to 12 months. Thaw frozen juice in refrigerator before serving.
Nutrition Facts : Calories 95 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 514mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 3g protein.
SPICY HOMEMADE TOMATO JUICE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 05 minutes
Prep Time 45 minutes
Cook Time 20 minutes
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, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 29g carbohydrate (18g sugars, FiberContent 7g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 starch.
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