Boiled Merry
Published December 24, 1991
- Total Time
- 10 minutes, plus 1 hour's simmering
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Ingredients
½ tablespoon olive oil
1 16-ounce can peeled Italian tomatoes
1 small white onion, minced
1 red pepper, seeded and veined, chopped coarse
¼ teaspoon red bell pepper flakes
4 cups cold water
½ teaspoon celery seeds
1 teaspoon of Worcestershire sauce
2 dashes Tabasco sauce
1 teaspoon fresh grated horseradish
Salt and freshly ground pepper to taste
1 tablespoon fresh lime juice
16 ounces tequila or vodka
Nutritional analysis per serving (8 servings)
5 grams carbs; 159 calories; 1 gram monosaturated fat; 1 gram fat; 2 grams fiber; 606 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Warm the olive oil in a soup pan over low heat and cook the onion and red pepper until soft, about five minutes. Add the bell pepper flakes, tomatoes and water and simmer for one hour.
- Step 2
Add the celery seeds, Worcestershire sauce, Tabasco sauce and horseradish and puree the mixture well in a blender. Strain through a fine mesh strainer and adjust the seasoning with salt, black pepper and additional Tabasco. Gently warm the mixture and ladle into mugs. To each add a squeeze of fresh lime and two shots of tequila or vodka and serve.
Private Notes