INGREDIENTS
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24 ounces tomato juice
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3 tablespoons celery salt
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1 tablespoon chipotle hot sauce
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1 tablespoon fresh thyme leaves
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1 tablespoon Worcestershire sauce
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1/4 teaspoon prepared horseradish
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Juice of 1 lime
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2 jalapenos, thinly sliced
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1/4 cup chili powder
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1 lime, cut into wedges
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8 bottles Mexican beer, cold