Six-Vegetable Juice
9 ingredients
2 steps
Ingredients
- 5 pounds ripe tomatoes, peeled and chopped
- 1/2 cup water
- 1/4 cup chopped green pepper
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 1/4 cup lemon juice
- 2 tablespoons chopped onion
- 1 tablespoon salt
- 1 to 1-1/2 small serrano peppers
Directions
-
1In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano peppers; add to tomato mixture. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Cool.
-
2Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.
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