Spicy Tomato-Pepper Juice from Scratch
Learn how to easily make juice from your tomato and pepper garden harvest. Great for drinks and preserving.
- 2 pounds heirloom tomatoes – we used Black Krim
- 5-6 serranos - jalapenos are good here too, or any other peppers you have
- 2 cloves garlic optional
Heat oven to 350 degrees.
Clean and dry your tomatoes and chili peppers.
Slice the tomatoes and peppers in half lengthwise and set them onto lighly oiled baking sheets, along with the garlic cloves.
Bake for 25-30 minutes, or until the pepper skins char.
Remove from heat. Once cooled enough, remove the skins from the tomatoes and peppers. Set them into a food processor.
Squeeze garlic from their skins and into the food processor they go.
Process until mixed well.
Strain the mixture, or better yet, use a food mill like we did. You will get a nice and consistent juice.
Go pour some bloody's! Or enjoy it all by itself.
Calories: 45kcal | Carbohydrates: 9g | Protein: 2g | Sodium: 12mg | Potassium: 560mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1960IU | Vitamin C: 34.9mg | Calcium: 25mg | Iron: 0.7mg