Directions:
- Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, until tomatoes are tender, about 30 minutes. Cool to room temperature.
- When cool, transfer tomato mixture to a blender and process until smooth. Return to saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced to 3 cups, about 12-18 minutes. Cool.
- Transfer juice mixture to a pitcher. Cover and refrigerate until chilled. Serve chilled; store leftovers in refrigerator.
- Note: be sure to wear gloves when handling hot peppers-and don't rub your eyes or nose!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.23 Kcal (244 kJ) | ||
| Calories from fat | 2.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 0% | |
|---|---|---|---|
| Sodium | 413.18mg | 17% | |
| Potassium | 439.97mg | 9% | |
| Total Carbs | 13.3g | 4% | |
| Sugars | 9.65g | 39% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 29.7mg | 50% | |
| Iron | 0.4mg | 2% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 22.94 Kcal (96 kJ) | ||
| Calories from fat | 0.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 162.76mg | 17% | |
| Potassium | 173.32mg | 9% | |
| Total Carbs | 5.24g | 4% | |
| Sugars | 3.8g | 39% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 0.8g | 4% | |
| Vitamin C | 11.7mg | 50% | |
| Iron | 0.1mg | 2% | |
| Calcium | 16.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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