Red Michelada Mix
1 (6-ounce) can tomato paste
1 red jalapeño, stemmed and cut in half (remove some or all of the seeds and membranes for less heat) cup chopped red bell pepper cup chopped celery teaspoon granulated onion teaspoon ground white pepper teaspoon granulated garlic cup lemon juice 2 cups water
in a blender until smooth. Pour through a fine-mesh strainer into a container and refrigerate for up to 3 days. Makes 6 servings.