Spicy Tomato Juice Recipe
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
- 13 pounds ripe tomatoes (about 40 medium)
- 2 celery ribs, coarsely chopped
- 3 medium onions, coarsely chopped
- 1 medium green pepper, coarsely chopped
- 1-1/2 cups chopped fresh parsley
- 1/2 cup sugar
- 1 tablespoon Worcestershire sauce
- 4 teaspoons salt
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon pepper
- 1. 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.
- 2. 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.
- 3. 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. Yield: about 5 quarts.
1 serving (1 cup) equals 95 calories, 1 g fat (trace saturated fat), 0 cholesterol, 514 mg sodium, 22 g carbohydrate, 4 g fiber, 3 g protein.
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