Recipes

Cilantro, Chile, and Pineapple Sangrita

February 2, 2016

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

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

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.