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Prep 20 mins
Cook 45 mins
From Light & Tasty magazine. To reduce sodium, cut back or eliminate the salt. Time doesn't include cooling or chilling times.
- 8 medium tomatoes, seeded and chopped
- 1 1⁄2 cups water
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and finely chopped
- 3 tablespoons sugar
- 3 tablespoons lime juice
- 2 teaspoons celery seeds
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon prepared horseradish
- 1⁄8 teaspoon dried basil
- 1⁄8 teaspoon dried parsley flakes or 3⁄8 teaspoon minced fresh parsley
- 1 dash hot pepper sauce
- Combine all ingredients in a large saucepan and bring to a boil. Reduce heat and simmer, uncovered, until tomatoes are tender, about 30 minutes. Cool to room temperature.
- When cool, transfer tomato mixture to a blender and process until smooth. Return to saucepan and bring to a boil. Reduce heat and simmer, uncovered, until reduced to 3 cups, about 12-18 minutes. Cool.
- Transfer juice mixture to a pitcher. Cover and refrigerate until chilled. Serve chilled; store leftovers in refrigerator.
- Note: be sure to wear gloves when handling hot peppers--and don't rub your eyes or nose!
Well worth the effort. Made for holiday tag.... excellent flavor and a super way to use up excess maters.
Had some home grown tomatoes from a friend of mine so this recipe was a pleasure to make! And, of course, a few changes had to be made, like using ALMOST a half of a jalapeno pepper (rather than a whole one!) & the very smallest dash of hot pepper sauce (If you blinked, you missed it!), & that all worked well enough for us, 'cause what I made was A GREAT TASTING TOMATO JUICE, far superior to the canned stuff! A keeper, for sure! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]