Sangrita, not be confused with Sangria, is a spicy and zesty mixture of fruit juices with chili. It is traditionally sipped alongside a neat Blanco or Reposado Tequila or Mezcal.
Sangrita seems to date back to the 1920s. The name translates to little blood in English taking its name, no doubt, from its bright red color. Until quite recently, this Tequila accompaniment was little-known outside of the Mexican state of Jalisco. It is believed that the original sangrita was made from the run-off juice from a fruit & vegetable salad laced with ground chili powder.
While most modern recipes include tomato or tomato juice it is likely that the first sangritas were tomato-free with the red color coming from chili powder and pomegranate. In our view the versions that include tomato are preferred. This is one of those occasions that it does not pay to be a purist.
- 3 ancho chilies
- 3 tablespoons of chopped Spanish onion
- 1 pint of tomato juice
- 1 cup of fresh limejuice
- 1 cup of fresh orange juice
- 2 tablespoons of Maggi Jugo sauce
- Salt and pepper
Seed and de-stem the chilies opening them flat. On a griddle or flat pan toast the chilies until soft and very fragrant. Cut into half-inch strips and hydrate in very hot water for 10 minutes. Drain the chilies and place all of the ingredients in a blender and puree until smooth.
Adobo Grill in Chicago serves their sangrita in a section of hollowed, fresh cucumber. This may seem a bit extreme but the presentation is fantastic and you can eat the cucumber.
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