Ingredients
2 3/4 cups tomato juice
1/3 cup olive “juice” (strained from jarred green olives)
1/4 cup red-wine vinegar
3 tablespoons finely minced (hot whole sweet piquant) Peppadew peppers
1 tablespoon finely minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon packed light-brown sugar
2 1/2 teaspoons freshly squeezed lemon juice
1 teaspoon finely minced fresh Serrano or jalapeno peppers
1 teaspoon finely chopped fresh dill
1 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated lemon zest
1/2 teaspoon celery salt
Preparation
Mix all ingredients in a large pitcher until well combined. Use immediately or transfer to an airtight container and keep refrigerated up to 1 week.
