sangrita

This tangy tomato drink is sipped alternately with high quality tequila, made to savour.

It's great aperitif to any meal, alongside dips and salsas.

This is recipe 4 out of 7 on the countdown to Cinco de Mayo!

Sangrita
Recipe from Mexican by Jane Milton. Serves 20 shots or 8 glasses.
Ingredients:
450g ripe tomatoes
1 small onion, chopped finely
2 small green chillies, seeded & chopped
½ cup freshly squeezed orange juice
Juice of 3 limes
½ teaspoon sugar
Pinch of salt
Tequila, to serve
Method:
1. Score the tomatoes on the bottom and place in a heat proof bowl and cover. Sit for 3 minutes.
2. Remove the tomatoes and plunge into a second bowl of cold water. The skins will start to peel away.
3. Remove skins then cut the tomatoes and discard seeds.
4. Chop the remaining tomato flesh and combine in a food processor with onion, chillies, orange juice, lime juice, sugar and salt.
5. Process until smooth then chill for at least one hour before serving.
6. Serve in a shot glass alongside a shot of tequila.
Note: (good quality) aged or golden tequila are recommended for this drink.