Makes about 1 quart
This is the one that you can whip up quickly, although it’s best if the flavors are allowed to blend. With the exception of squeezing some citrus fruits everything else is right in the pantry or refrigerator.
2½ cups tomato juice
½ cup strained tomatoes (passata di pomodoro) or an additional ½ cup tomato juice
¼ cup prepared white horseradish
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
2 tablespoons olive or pickle brine
1 teaspoon celery salt
1 teaspoon coarsely ground black pepper
1 teaspoon hot red pepper sauce, or more to taste
Combine the tomato juice, strained tomatoes, horseradish, lemon juice, lime juice, Worcestershire sauce, brine, celery salt, black pepper, and hot red pepper sauce in a 1-quart container. Shake well, and refrigerate for at least 4 hours, but preferably overnight.
Note: The mix can be made up to 2 days in advance and refrigerated, tightly covered.