Spicy Tomato-Pepper Juice from Scratch
Learn how to easily make juice from your tomato and pepper garden harvest. Great for drinks and preserving.
Servings: 4
Calories: 45kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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