Six-Vegetable Juice Recipe

By MelanieAnn

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

Preparation

Step 1

In a large Dutch oven or stockpot, 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 tender. Cool.

Press mixture through a food mill or fine sieve. Refrigerate or freeze. Shake or stir juice well before serving.

Yield: 2 quarts.