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
- 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
- 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.