"Our family and friends enjoy my vegetable garden by the glassfuls. My husband likes spicy foods, and after one sip, he proclaimed this juice perfect. For more delicate palates, you can leave out the hot peppers. -Deborah Moyer, Liberty, Pennsylvania"
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Ingredients1 h 5 m servings
Original recipe yields 8 servings
- In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove stems and seeds if desired form peppers; add to tomato mixture. Bring to a boil; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Cool. Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
- When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
ReviewsRead all reviews 2
This is excellent. Thanks for the great recipe. I thought it had a little too much lemon taste so I will reduce the lemon juice next time I make it. I added some tobasco sauce to cover up som...