Spicy Red Juice

[Photograph: Lauren Rothman]

This combination of red bell pepper, carrot, and tomato juices gets a punch of heat from fresh horseradish and garlic.

About the author: Lauren Rothman is a former Serious Eats intern, a graduate student of journalism, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Spicy Red Juice

About This Recipe

Yield:Serves 2
Active time:10 minutes
Total time:10 minutes
Special equipment:Juicer
This recipe appears in: From the Juicer: Spicy Red Juice


  • 1/2 cup (4 ounces) fresh carrot juice from about 2 large carrots
  • 1 teaspoon fresh garlic juice from 2 cloves garlic
  • 3/4 cup (6 ounces) fresh red bell pepper juice from about 1 very large or 2 medium-sized red bell peppers
  • 1/2 cup (4 ounces) fresh cherry tomato juice from about 1 dry pint cherry tomatoes
  • 2 tablespoons fresh lemon juice from 1 lemon
  • 1 teaspoon freshly grated horseradish root
  • 1/4 teaspoon kosher salt, plus more for rimming glasses
  • Lemon wedges, for serving (optional)


  1. 1

    Rim two juice glasses with salt: fill 1 saucer with water and sprinkle 1 saucer with kosher salt. Dip glasses into water then immediately into salt, turning glasses in salt to coat rims evenly.

  2. 2

    Stir juices together, add horseradish and salt, and stir thoroughly. Divide between two glasses, garnish with lemon wedges, if desired, and serve immediately.

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