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Cilantro, Chile, and Pineapple Sangrita
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
Cilantro, Chile, and Pineapple Sangrita
Ingredients
This flavor packed sipper is served alongside tequila at La Mezcaleria in Ajijic, Mexico.
Yield: makes 2 1/4 cups
Time:
2 hours, 10 minutes
Ingredients
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1 1⁄2 cups fresh orange juice
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1⁄2 cup fresh lime juice
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1⁄4 cup packed cilantro
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1⁄4 cup packed flat-leaf parsley
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1 tbsp. Worcestershire sauce
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1 1⁄2 tsp. kosher salt
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1 1⁄2 tsp. freshly ground black pepper
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2 (2-inch) cubes fresh pineapple
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1⁄2 cucumber, peeled, seeded, and roughly chopped
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1⁄2 habañero chile, stemmed and seeded
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1⁄2 serrano chile, stemmed and seeded
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Tequila, to serve
Instructions
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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.
- 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.
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