- 3 cups tomato juice
- 1 jalapeño, seeded and chopped
- 1/4 cup lightly packed dill
- 1/2 teaspoon Tabasco
- Kosher salt
- 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.
Contributed By Photo © John Kernick Published December 2012