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Spicy Homemade Tomato Juice

 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
15 ServingsPrep: 45 min. + chilling Cook: 20 min.


  • 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:

2 of 2

Spicy Homemade Tomato Juice (continued)

Directions (continued)

  • 15 servings (1 cup each).
Nutritional Facts: 1 cup equals 134 calories, 2 g fat (trace saturated fat), 0 cholesterol, 351 mg sodium, 29 g carbohydrate, 7 g fiber, 5 g protein. Diabetic Exchange: 2 starch.