-
1
Preheat the oven to 350 degrees F.
-
2
Wash and dry the tomatoes and remove the stems.
-
3
Put the tomatoes, garlic, onions and jalapeno in a large glass baking dish (9 by 13-inch).
-
4
Drizzle the vegetables with olive oil and sprinkle with salt and pepper.
-
5
Bake until just starting to brown, about 45 to 60 minutes.
-
6
Remove from the oven, let cool and put through a food mill to remove the seeds and skin.
-
7
Add the mixture to a medium bowl and puree with stick blender.
-
8
Pour into a large glass container and refrigerate.
-
9
When cool, add the seasonings and the pickled vegetable juice and stir well.
-
10
For service, add a few pickled green beans to each glass, fill with ice, and add 2 ounces vodka.
-
11
Pour in the prepared tomato juice, stir and serve immediately.
-
12
*Cook's Note: Seeds-in for hot, seeds-out for medium-hot.
-
13
If you cannot find a red chile, substitute 2 jalapenos.
-
14
A red chile is a ripened jalapeno.
-
15
In a small saucepan, over high heat, bring the water to a boil, then turn off the heat and add 1 teaspoon salt and the agave, stirring until dissolved.
-
16
Remove from heat and let cool.
-
17
In a glass bowl, add the vinegar, lime juice, lime slices, peppercorns, chile peppers, and whole and minced garlic.
-
18
Stir in the cooled salt-agave water mixture.
-
19
Wash and trim the green beans.
-
20
Bring a large pot of water to a boil over medium heat.
-
21
Stir in the remaining 1 teaspoon of salt, then add the beans.
-
22
Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes.
-
23
Remove from heat and drain.
-
24
Rinse immediately with cold water and put them in an ice bath for 10 minutes.
-
25
Drain well.
-
26
If you are canning, prepare the jar(s) according to processing directions, add the beans and then cover with the vinegar chile pepper mixture.
-
27
Process in a canning pot for 3 minutes, remove and cool.
-
28
You can also put them in sterilized jars and refrigerate instead of doing the canning process.
-
29
Just keep under refrigeration and eat within 1 month.
-
30
Whichever method suits you best, allow these to marinate for 48 hours before eating.
