Directions:
- 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. Yield: 2 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.02 Kcal (239 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 892.2mg | 37% | |
| Potassium | 714.91mg | 15% | |
| Total Carbs | 12.88g | 4% | |
| Sugars | 9.22g | 37% | |
| Dietary Fiber | 3.19g | 13% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 47.2mg | 79% | |
| Calcium | 34.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 17.64 Kcal (74 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 276.05mg | 37% | |
| Potassium | 221.2mg | 15% | |
| Total Carbs | 3.98g | 4% | |
| Sugars | 2.85g | 37% | |
| Dietary Fiber | 0.99g | 13% | |
| Protein | 0.93g | 6% | |
| Vitamin C | 14.6mg | 79% | |
| Calcium | 10.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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