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Spicy Homemade Tomato Juice

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Total Time
Prep: 45 min. Cook: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Martha Philbeck, La Fontaine, Indiana

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Nov. 15, 2023

This zesty juice is good hot or cold. People love the spicy taste all year-round. —Martha Philbeck, La Fontaine, Indiana

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Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Spicy Homemade Tomato Juice

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Prep Time 45 min
Cook Time 20 min
Yield 15 servings (3-3/4 qt.)

Ingredients

  • 12 pounds tomatoes
  • 9 dried ancho chiles
  • 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
Text Ingredients

Directions

  1. 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, 1 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.
  2. Add the chiles, 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.
  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.

Nutrition Facts

1 cup: 134 calories, 2g fat (0 saturated fat), 0 cholesterol, 351mg sodium, 29g carbohydrate (18g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 starch.

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