Cilantro, Chile, and Pineapple Sangrita

Name: Cilantro, Chile, and Pineapple Sangrita
Cook time: PT0D2H10M
Total time: PT0D2H10M
Yield: makes 2 1/4 cups
Ingredients: 1 1 ⁄ 2 cups fresh orange juice; 1 ⁄ 2 cup fresh lime juice; 1 ⁄ 4 cup packed cilantro; 1 ⁄ 4 cup packed flat-leaf parsley; 1 tbsp. Worcestershire sauce; 1 1 ⁄ 2 tsp. kosher salt; 1 1 ⁄ 2 tsp. freshly ground black pepper; 2 (2-inch) cubes fresh pineapple; 1 ⁄ 2 cucumber, peeled, seeded, and roughly chopped; 1 ⁄ 2 habañero chile, stemmed and seeded; 1 ⁄ 2 serrano chile, stemmed and seeded; Tequila, to serve

by0| PUBLISHED Feb 2, 2016 7:30 PM

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Cilantro, Chile, and Pineapple Sangrita — *Matt Taylor-Gross*

This flavor-packed sipper is served alongside a neat glass of tequila at La Mezcaleria in Ajijic, Mexico. Do as many Mexicans do: A sip of tequila, a sip of sangrita—repeat, for the best experience.

Featured in: Food Lessons from Abroad

Yield: makes 2 1/4 cups

Time: 2 hours 10 minutes

Ingredients

1 1⁄2 cups fresh orange juice
1⁄2 cup fresh lime juice
1⁄4 cup packed cilantro
1⁄4 cup packed flat-leaf parsley
1 tbsp. Worcestershire sauce
1 1⁄2 tsp. kosher salt
1 1⁄2 tsp. freshly ground black pepper
2 (2-inch) cubes fresh pineapple
1⁄2 cucumber, peeled, seeded, and roughly chopped
1⁄2 habañero chile, stemmed and seeded
1⁄2 serrano chile, stemmed and seeded
Tequila, to serve

Instructions

In a blender, combine first 11 ingredients and purée until smooth. Pour and press the purée through a fine sieve into a small pitcher, discarding the solids. Refrigerate the sangrita for at least 2 hours. To serve, pour the sangrita into shot glasses and serve chilled alongside shots of tequila. Makes 2 1⁄4 cups.

Appetizers Fruit Mexican Drinks Easy issue 181 pineapple Recipes saveur 100 2016