Cilantro, Chile, and Pineapple Sangrita

  • Serves

    makes 2 1/4 cups

  • Cook

    2 hours 10 minutes


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.


  • 1 12 cups fresh orange juice
  • 12 cup fresh lime juice
  • 14 cup packed cilantro
  • 14 cup packed flat-leaf parsley
  • 1 tbsp. Worcestershire sauce
  • 1 12 tsp. kosher salt
  • 1 12 tsp. freshly ground black pepper
  • 2 (2-inch) cubes fresh pineapple
  • 12 cucumber, peeled, seeded, and roughly chopped
  • 12 habañero chile, stemmed and seeded
  • 12 serrano chile, stemmed and seeded
  • Tequila, to serve


Step 1

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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