Sangrita #3

Yield: 8 Servings

Measure 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 \N 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
\N \N Ice cubes
\N \N Celery stalks

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)


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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