Thai Maeri Drink
Ingredients
8 pounds Plum Tomatoes, quartered
3 Green or Red Bell Peppers, seed, remove ribs and chopped
3 Carrots, chopped
3 ribs Celery, chopped
1 small Onion, chopped
4 cloves Garlic, chopped
1 bunch Italian Parsley Leaves, de-stemmed and chopped
1 inch piece Fresh Ginger, peeled and chopped
1 small Thai Chili Pepper, deveined and chopped
1 pinch Stevia, or to taste
½ cup Lemon juice, freshly squeezed
1½ tablespoons Sea Salt
Generous grinds of Black Pepper to taste
½ tablespoon Hot Sauce
1 tablespoon Coconut Aminos
Directions
1. Place all the chopped vegetables in a large Dutch oven.
2. Add a splash of water, cover the pot, and cook until the vegetables are cooked through, 30 – 40 minutes.
3. Stir occasionally, breaking up the vegetables with the back of a spoon.
4. When the vegetables are soft, leave it to cool for a few minutes
5. Working in batches, carefully puree the vegetables in a blender.
6. Fill the blender half full,
7. Vent the top and hold it tight covered with a tea towel.
8. When each batch is done, press it through a fine sieve, extracting as much liquid as possible.
9. Discard the pulp left behind.
10. If you have a food mill, this is a great time to use it.
11. Return all the extracted liquid to the pot.
12. Add the Stevia, lemon juice, salt, pepper, coconut aminos and hot sauce.
13. Bring the mix to a boil and boil for 3 minutes
14. You can now cool the mix, pour it into a pitcher, chill it and use it right away, or can it in quart jars for long term storage.
15. You can also cool it, pour it into ziptop freezer bags or freezer jars and freeze it for up to six months
To can the mix, clean and sterilize the 3 (like to have an extra, just in case) quart jars.
I do this in the dishwasher, timing it so the jars are still warm when I am ready to pour the mix in.