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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Jalapenos, spicy pepper sauce and horseradish are some of my favorite cooking ingredients. I knew they were the perfect way to spice up this thick, homemade tomato juice. âJeannie Linsavage of Albuquerque, New Mexico Ingredients:
8 medium tomatoes, chopped |
1-1/2 cups water |
1 small onion, chopped |
3 garlic cloves, minced |
1 jalapeno pepper, seeded and chopped |
3 tablespoons sugar |
3 tablespoons lime juice |
2 teaspoons celery seed |
1 teaspoon salt |
1 teaspoon ground mustard |
1 teaspoon prepared horseradish |
1/8 teaspoon dried basil |
1/8 teaspoon dried parsley flakes |
dash hot pepper sauce |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until tomatoes are tender. Cool to room temperature.
2. Transfer mixture to a blender; cover and process until blended. Strain and discard seeds. Return tomato juice to saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 12-18 minutes or until juice measures 3 cups. Cool. Transfer to a pitcher; cover and refrigerate until chilled. Yield: 4 servings.
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