Sangrita

Check out a Mexican fiesta of lush tomatoes, sharp chillies and heady tequila in this dramatic summer drink combination
By Gino D'Acampo
Sangrita
  • Rating:
  • Serves: 8
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 450 g ripe tomatoes
  • 1 small onion, finely chopped
  • 2 small fresh serrano chillies, or jalapeno chillies, seeds removed and chopped
  • 120 ml orange juice, freshly squeezed
  • 3 limes, juice
  • 0.5 tsp caster sugar
  • 1 pinches salt
  • 1 x 8 shots golden or aged tequila

Method

1. With a sharp knife, score the base of each tomato in a small cross-shape. Place the tomatoes in a heatproof bowl and pour over enough boiling water to cover. Leave for 3 minutes.

2. Lift the tomatoes out with a slotted spoon and plunge into a second bowl of cold water. The skins will have begun to peel back from the crosses. Remove the skins, cut the tomatoes in half and scoop out the seeds with a teaspoon.

3. Chop the tomato flesh and transfer to a food processor. Add the onion, chillies, orange juice, limejuice, sugar and salt. Process until all the mixture is very smooth,

4. Pour the tomato mixture into a jug and add the tequila. Stir well to mix everything together. Chill for about an hour before serving.

Cook's tip: Instead of using fresh tomatoes, this drink can also be made with a 400 g can of chopped tomatoes.

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