- 12 pounds tomatoes
- 9 dried ancho chilies
- 3 medium onions, chopped
- 1 celery rib, chopped
- 1/4 cup chopped seeded jalapeno pepper
- 1/2 cup sugar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1/4 teaspoon pepper
- Fill a Dutch oven two-thirds 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 in ice water. Discard peel; chop 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. Return puree to a large saucepan.
- 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. Yield: 15 servings (1 cup each).
Originally published as Spicy Tomato Juice in Healthy Cooking August/September 2011, p57
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