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