Cilantro, Chile, and Pineapple Sangrita

Cilantro, Chile, and Pineapple Sangrita
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. Get the recipe for 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.

Cilantro, Chile, and Pineapple Sangrita
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 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

Instructions

  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 14 cups.