[recipe] Six-Vegetable Juice

[Guest guest]

Six-Vegetable Juice

 

5 lbs 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 Tbs chopped onion

1 Tbs salt

1 to 1 1/2 small serrano peppers

 

In a large Dutch oven or soup kettle, combine the

first eight ingredients. Remove stems and seeds if

desired from peppers; add to tomato mixture. Bring

to a boil; reduce heat. Cover and simmer for 30 minutes

or until vegetables are quite tender. Cool. Press

mixture through a food mill or fine sieve. Refrigerate

or freeze. Shake or stir juice well before serving.

Yield: 2 quarts