Spicy Homemade Tomato Juice Recipe

Spicy Homemade Tomato Juice Recipe
Spicy Homemade Tomato Juice Recipe photo by Taste of Home
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Spicy Homemade Tomato Juice Recipe

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This zesty juice is good hot or cold. People love the spicy taste all year-round. —Martha Philbeck, La Fontaine, Indiana
MAKES:
15 servings
TOTAL TIME:
Prep: 45 min. Cook: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 45 min. Cook: 20 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 15 servings (1 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Tomato Juice in Healthy Cooking August/September 2011, p57

Nutritional Facts

1 cup: 134 calories, 2g fat (0 saturated fat), 0 cholesterol, 351mg sodium, 29g carbohydrate (18g sugars, 7g fiber), 5g protein. Diabetic Exchanges: 2 starch.

  • 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
  1. 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.
  2. 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.
  3. 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).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Tomato Juice in Healthy Cooking August/September 2011, p57

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