Print Options:

Chipotle-Tomato Broth





Yields
Makes about 2 quarts

Notes: Strained, this seasoned tomato mixture makes a transparent broth with a little tomato sediment. Chilled, it makes a refreshing drink with a subtle tomato-chili taste. Or use it as a vegetable broth for cooking; its pale color and its flavor enrich but don't intrude, the way regular tomato juice does. Add the tomato residue to cooked tomato sauces.

 5 pounds ripe tomatoes
 1 or 2 canned chipotle chilies
 2 cups chopped celery
 1/3 cup lemon juice
 2 tablespoons Worcestershire
  Salt
Step 1
1

Rinse, core, and quarter tomatoes.

Step 2
2

Rinse chilies; discard seeds and veins.

Step 3
3

In batches, smoothly purée tomatoes, celery, and chilies to taste in a blender or food processor. As batches are puréed, rub mixture through a fine strainer into a bowl. Add lemon juice, Worcestershire, and salt to taste.

Step 4
4

Line a large strainer with 1 layer of cheesecloth or a muslin towel. Set strainer over a large bowl and pour tomato mixture, a portion at a time, into cloth. Let drain, stirring occasionally. Transfer the juice to another container if it reaches the strainer bottom. Draw edges of cloth together and twist to extract as much moisture as possible.

Step 5
5

Cover and chill liquid. Stir before serving. Refrigerate up to 3 days. To store longer, freeze in ice cube trays, then release cubes and store in a plastic freezer bag in the freezer up to 1 year.

Step 6
6

Nutrtitional analysis per cup.

Nutrition Facts

Servings Makes about 2 quarts


Amount Per Serving
Calories 71Calories from Fat 13
% Daily Value *
Total Fat 1g2%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 150mg7%
Total Carbohydrate 16g6%

Dietary Fiber 4.2g17%
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.