1 1/2 lb. ripe red tomatoes, coarsely chopped 1 c. packed light brown sugar 2 Tbsp. fresh lemon juice 1 tsp. ground cumin 2 cloves garlic, chopped 1 1/2 tsp. kosher salt 1/2 tsp. red pepper flakes
Make Tomato Juice: Combine tomatoes, belCombine tomatoes, sugar, lemon juice, cumin, garlic, salt, and red pepper flakes in a small saucepan. l pepper, chile pepper, celery, onion, oregano, and salt in a large pot.
Bring to a boil over medium-high heat, stirring constantly.
Reduce heat and simmer, stirring occasionally, until mixture reaches a thick, jamlike consistency, 1 to 1 1/2 hours.
Make Cocktail: Place black pepper on a small plate. Wipe the rim a large glass with lemon wedge and then dip in pepper.
Refrigerate for up to 2 weeks.