Chipotle Mary
Author: Robin Asbell
Velvety tomatoes spiked with the sweet and smoky flavors of red bell pepper and chipotle will perk you right up. This is a great nonalcoholic aperitif; serve it while you are waiting for dinner, instead of filling up on chips and salsa.
  • 3 medium tomatoes, peeled
  • 3 celery ribs
  • 1 cup chopped red bell pepper
  • ½ teaspoon ground chipotle chile
  1. Juice the tomatoes, celery, and bell pepper, alternating between the three. Pour into a glass, add the chipotle, and stir until combined. Serve immediately.
Robin's recipe calls for peeling the tomatoes, because they tended to clog her juicer. I didn't have that issue with mine, so I left them on.
Recipe by Raisin & Fig at