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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This zesty juice is good hot or cold. People love the spicy taste all year-round. âMartha Philbeck, La Fontaine, Indiana Ingredients:
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 |
Directions:
1. Fill a Dutch oven two-thirds with water; bring to a boil. Score an âXâ 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.
2. 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.
3. 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: 15 servings (1 cup each).
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