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Six-Vegetable Juice
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5 pounds ripe tomatoes, peeled and chopped
1/2 cup water
1/4 cup chopped green pepper
1/4 cup chopped carrot
1/4 cup chopped celery
1/4 cup lemon juice
2 tablespoons chopped onion
1 tablespoon salt
1 to 1-1/2 small serrano peppers
In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove
stems and seeds if desired from peppers; add to tomato mixture. Bring to a boil;
reduce heat. Cover and simmer for 30 minutes or until vegetables are tender.
Cool. Press mixture through a food mill or fine sieve. Refrigerate or freeze.
Shake or stir juice well before serving.
Yield: 2 quarts.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |