Ingredients
2 qt. tomato juice
1 T. pepper
1 tsp. salt
1 tsp. celery salt
5 dashes tobasco
5 dashes Louisiana hot sauce
2 T. lime juice
1 c. hot water
8 T pickled jalapeños
10 1/2 oz. beef broth
20 dashes Worcestershire Sauce
1-2 tsp. crushed red pepper
Preparation
Blend the broth, water, lime juice, tobasco, Louisiana hot sauce, jalapeños, red pepper, salt, celery salt, pepper, and Worcestershire sauce in small blender (magic bullet) until liquefied. Mix with tomato juice and serve chilled.
