Sangrita
makes 2 quarts
Like tequila, sangrita is from the Mexican state of Jalisco and has become the traditional tequila chaser in most of Mexico. Sweet and savory with big tomato and citrus flavors, juicing your own citrus yields the freshest, most authentic flavor.
1 or 2 dried chile peppers, seeded
3 cups tomato juice
3 cups orange juice
1/2 cup grapefruit juice
1 cucumber, peeled, seeded and diced
2 tablespoons minced onion
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon Worcestershire sauce
prep: 5 minutes
total: 25 minutes
blender
fine mesh sieve
citrus juicer
1. In a skillet, toast the dried chile pepper until dark spots appear on the skin. Remove to a plate and let cool, 5 minutes.
2. Meanwhile, in a blender, combine the tomato juice, orange juice, grapefruit juice, diced cucumber and minced onion. Add the toasted chile when cool to the touch. Process until the mixture is smooth and then strain into a pitcher.
3. Add in the lime and lemon juices, Worcestershire sauce and season to taste with salt and pepper. Refrigerate for 20 minutes prior to serving with shots of tequila.
