3 pounds tomatoes (heirloom if possible), cored and roughly cut
2 to 3 jalapeno chilis, stems removed and roughly cut
1 bulb fennel, white part roughly cut
Salt and freshly ground black pepper
3 tablespoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
1 lemon, halved
1/2 cup favorite spice rub
6 to 8 whole red jalapenos
Jalapeno Ice Cubes, recipe follows
3 jalapeno peppers
1 quart fresh, cold water
4 fresh basil leaves
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