Spicy Tomato Juice Recipe photo by Taste of Home
Spicy Tomato Juice
TOTAL TIME: Prep: 25 min. + freezing Cook: 45 min. + cooling
YIELD: about 5 quarts.
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
Ingredients
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13 pounds ripe tomatoes (about 40 medium)
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2 celery ribs, coarsely chopped
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3 medium onions, coarsely chopped
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1 medium green pepper, coarsely chopped
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1-1/2 cups chopped fresh parsley
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1/2 cup sugar
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1 tablespoon Worcestershire sauce
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4 teaspoons salt
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1/4 teaspoon hot pepper sauce
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1/4 teaspoon cayenne pepper
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1/4 teaspoon pepper
Directions
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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.
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2.
Meanwhile, wash five 1-quart plastic or freezer-safe containers with hot, soapy 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.
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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.
Nutrition Facts
1 cup: 95 calories, 1g fat (0 saturated fat), 0 cholesterol, 514mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 3g protein.
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