My F&W
quick save (...)
Tomato-Chile Ice Cubes
© John Kernick

Tomato-Chile Ice Cubes

  • TOTAL TIME: 10 MIN plus 3 hr freezing
  • SERVINGS: makes about 30 dozen ice cubes

These flavored ice cubes are great in sparkling water, lemonade or a Bloody Mary.

  1. 3 cups tomato juice
  2. 1 jalapeño, seeded and chopped
  3. 1/4 cup lightly packed dill
  4. 1/2 teaspoon Tabasco
  5. Kosher salt
  1. In a blender, add the tomato juice, jalapeño, dill and Tabasco and puree. Season the puree with salt and pour into 2 standard ice cube trays. Freeze for at least 3 hours.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.