Jalapeno Cocktail
Ingredients
- 4 c V-8 vegetable juice
- 12 to 1 hot jalapeno pepper stem removed and seeded
- 18 tsp ground cumin
- sour cream for garnish
Directions
- In covered blender combine ingredients and blend until smooth Pour over ice into four 10-ounce glasses
- Garnish with sour cream
- Yields 4 cups or 6 servings