Ingredients
5 pounds ripe tomatoes, peeled and chopped1/2 cup water1/4 cup chopped green pepper1/4 cup chopped carrot1/4 cup chopped celery1/4 cup lemon juice2 tablespoons chopped onion1 tablespoon salt1 to 1-1/2 small serrano peppers
Preparation
In a Dutch oven, combine the first eight ingredients. Remove stems and seeds if desired from the serrano 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.
