Spicy Red Juice Recipe

By
Lauren Rothman
Lauren Rothman is a contributing writer with Serious Eats.
Lauren Rothman
Lauren Rothman is a food and drinks writer raised in Brooklyn and based in Oaxaca, Mexico. A former professional chef, she develops recipes in addition to reporting on food.
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Updated Aug. 29, 2018
spicy red juice with lemon wedge
Lauren Rothman

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

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 2 servings

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Ingredients

  • 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)

Directions

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

Special equipment

Juicer

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