Sit down to any serious meal in Mexico and you’ll be offered twin glasses of sipping tequila and sangrita. The latter is a spicy “chaser” based on tomato and orange or lime juice, often with a little chili powder or pickled pepper juice for punch. The presentation might be rounded out with a few radishes, scallions or jicama slices to munch on.
How To Make Tequila with Sangria
Balance the strong kick of tequila with the sweet and tangy taste of the sangria.
- In pitcher, stir together tomato juice, orange juice, lime juice, chili juice and onion.
- Moisten rims of 6 shot or cordial glasses with lime wedges.
- Place chili powder in shallow bowl.
Invert glasses; dip in chili powder to coat rims.
Arrange radishes and jicama on platter.
- Pour sangrita into chili-dusted glasses.
- Serve tequila in separate glasses.
- Invite guests to sip tequila and sangrita alternately, eating radishes and jicama between sips.
- Calcium: 48mg
- Calories: 168kcal
- Carbohydrates: 15g
- Fat: 2g
- Fiber: 7g
- Iron: 2mg
- Potassium: 420mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 171mg
- Sugar: 5g
- Vitamin A: 3112IU
- Vitamin C: 32mg
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