Ingredients

  • 8 medium tomatoes, chopped
  • 1-1/2 cups water
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 3 tablespoons sugar
  • 3 tablespoons lime juice
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon prepared horseradish
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried parsley flakes
  • Dash hot pepper sauce

Directions

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until tomatoes are tender. Cool to room temperature.
  • Transfer mixture to a blender; cover and process until blended. Strain and discard seeds. Return tomato juice to saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 12-18 minutes or until juice measures 3 cups. Cool. Transfer to a pitcher; cover and refrigerate until chilled. Yield: 4 servings.

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