Spicy Homemade Tomato Juice

1. 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, 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.

2. 2

   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.

3. 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.

* Per serving · 4 servings · Values may vary.

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