Spiced Tomato Juice Recipes

SPICY TOMATO JUICE

Steps:

• 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. , 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. , 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.

HOT AND SPICY TOMATO JUICE

Steps:

• If you have a food processor - chop up the tomatoes, onion, peppers and garlic (seeds and all) into a liquidy pulp and place on low to medium heat and cook down for an hour or so, stirring often to avoid scorching the bottom of the pan. If you don't have a food processor - no worries - just chop up into small pieces and throw in a large pot and cook down. It may take a little longer - but it works just as well. The important thing is to get the tomato and vegetable mixture soft and cooked down to run it easily through a strainer or food mill.
• When the mixture has heated and cooked down - strain it through a food mill into a clean pot to remove all of the skins and seeds.
• Now add black pepper, celery and garlic salt. Add to taste - some like a little more - some a little less
• Heat on a low simmering boil for another 30 to 45 minutes.
• Simply can up into quart jars, put on your lids and then water bath for 30 minutes.

SPICED TOMATO JUICE

Steps:

• In a large pitcher, combine the first seven ingredients; stir well. Pour into glasses. Garnish with celery. Serve immediately.

SPICED TOMATO JUICE (GOOD FOR DIABETIC )

Steps:

• Mix all ingredients together and chill.
• Use Tabasco sauce to your liking.
• MMMMMMMM.

CHEF JOHN'S "SUNSET" MICHELADA

Steps:

• Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
• Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
• Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

SPICY HOMEMADE TOMATO JUICE

Steps:

• Fill a Dutch oven two-thirds full with water; bring to a boil. Score an X 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 into ice water. Discard peel; chop tomatoes and place in a stockpot., 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. Place puree in a Dutch oven., 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.