Skip to main content

Drinking the "little blood."

Of all the chasers for tequila or vodka, sangrita has to be at the top of the list.

No, not "sangria," that's a Spanish-style red wine punch.

Sangrita, meaning "little blood," is a traditional tequila chaser, and a party in your mouth. There are many recipes for sangrita on the web, most of them weak-kneed and cowardly renditions of the real deal.

Here is how I make it - this recipe is adapted from the wonderful book, Mexican Desserts and Drinks: More Than 200 Sensational Mexican Recipes by Socorro Muñoz Kimble and Irma Serrano Noriega.

Combine in a blender -

2 cups tomato juice
1/2 cup freshly squeezed orange juice
1/4 cup chopped raw onion
2 fresh chiles (serrano or if you want it really hot, habañero)
juice of a lime
1 tsp. sugar
a pinch of salt

Chill. Serve as a chaser for tequila or vodka. Or add the hooch directly into the sangrita, which makes it what some call a bloody Maria.

Comments

Post a Comment

Popular posts from this blog

Chicos and Beans!

Chicos and Beans, Ese! They go together like Ginger Rogers and Fred Astaire. But what ARE they, and why are they so good? Chicos are as far as I know an ingredient peculiar to northeastern New Mexico. Chicos are sweet corn which is roasted in an outdoor wood-fired adobe oven called an Horno (pronounced or-no, as rhyming with “porno,” but don't make that association with the older generation.) The result is that the corn is preserved, but it keeps its sweetness and the sugars in the corn are caramelized, resulting in a wonderful, distinctive flavor. It is best to buy them from someone who has roasted them, as one never really knows how old the ones in the stores may be. Just like beans, if they are more than a year old, you have to cook them forever to make them tender. The classic winter repast of chicos and beans is about the sweetness of the ingredients and how they harmonize with each other. The chicos provide the sweetness of roasted corn, the smoked ham hocks provide the swe...
3 comments
Read more

Banana Mango Habanero Sorbet

 This is a yummy adult dessert.  3 ripe bananas, cut up  2 cups mango juice  1 ripe habanero chile  1/3 cup sugar zest and juice of half a lime Heat the sugar with the mango juice until the sugar dissolves. Add remaining ingredients and let cool. Wizz it up in a blender. Chill it in the fridge for a couple of hours. Put it in your ice cream maker and let it do its thing. Freeze.   Best to serve a scoop in a margarita glass swimming in a pool of reposado tequila. 
Post a Comment
Read more

Baking Sourdough At Estella's Cafe

I've been baking sourdough bread at Estella's Cafe now for more than a month, and I'm having a great time. I started baking sourdough bread at home about a year ago out of frustration, because there was not a good sourdough loaf to be had in this city (Las Vegas, NM.) The breads which have been baked locally are almost exclusively sandwich-type loaves in the Wonderbread tradition, which is to say soft, smushy, characterless things that you could likely compress into a doughball smaller than your fist. . That's not my kind of bread. Here's my criteria for a decent loaf. 1). The crust should be dark and substantial. Not burnt and not bulletproof, but it should be boldly and unashamedly crust. Crust carries much of the flavor of the bread, and the taste of a good crust has notes of coffee, toast, yeast,perhaps even dark unsweetened chocolate. Those flavors don't develop until the crust is dark. Wimpy, pale, soft crust is not a sin, that would imply some carna...
Post a Comment
Read more