Chipotle-Tomato Broth

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.


Makes about 2 quarts

Recipe from


Nutritional Information

Calories 71
Caloriesfromfat 13 %
Protein 2.9 g
Fat 1 g
Satfat 0.2 g
Carbohydrate 16 g
Fiber 4.2 g
Sodium 150 mg
Cholesterol 0.0 mg


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


1. Rinse, core, and quarter tomatoes.

2. Rinse chilies; discard seeds and veins.

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.

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.

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.

Nutrtitional analysis per cup.