The first time I made this juice I called it the Mask of the Red Death Juice. Yeah, I used way too much jalapeno in there. Beet, basil, and jalapeño go really well together, but if you are sensitive to spiciness, this is also a delicious juice sans the spicy pepper.
I have been getting a ton of pluots in my CSA farm share, so I used them in this juice. They could be subbed out for plums. I’ve also made this with a few handfuls of grapes instead of plouts.
This is a nice sweet juice. It’s really refreshing and has a great after burn of jalapeño that doesn’t linger around for too long. My jalapeno was pretty small, but very hot. You might have to adjust the amount of pepper, as the spiciness will vary depending on your pepper.
I wanted my juice a little thicker because I’m drinking it for breakfast, so I blended a half of avocado at the end. Avocado-basilicious!
- 2 apples
- 1 small beet
- 1 cucumber
- 3-4 pluots
- handful of greens (spinach, kale, chard)
- 2 carrots
- ½ jalapeno pepper
- handful of basil
- Juice all ingredients in your juicer.
- If you'd like it a little thicker, pour juice into high-speed blender and blend with ½ avocado.