Sangrita #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Tomatoes (2 pounds); peeled; seeded and coarsely cut up -or- |
| 1 | can | (28-oz) tomatoes |
| ⅓ | cup | Lime juice |
| 1 | slice | Medium onion |
| 1 | Jalapeno pepper; seeded and cut up | |
| 1 | teaspoon | Sugar |
| 3 | dashes | Bottled hot pepper sauce; more or less |
| 1 | cup | Orange juice |
| ⅓ | cup | Tequila |
| Ice cubes | ||
| Celery stalks | ||
Directions
Here's another one, (from Cooking Mexican, by Better Homes and Gardens, 1986, Meredith Corp., Des Moines, Iowa) In a blender container place fresh tomatoes or undrained canned tomatoes, lime juice, onion, jalapeno pepper, sugar, and hot pepper sauce. Cover and blend til smooth.
Strain mixture through a sieve lined with cheesecloth. Transfer to a serving pitcher. Stir in orange juice and tequila. Serve over ice cubes with celery stalks. Makes 7-9 (4 ounce) servings) spteach@... (Steve Rosenzweig)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .