Sangrita Verdecito
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Courtesy of Lucinda Hutson, ¡Viva Tequila! Cocktails, Cooking, and Other Agave Adventures, (Copyright © 1995 and 2013 by Lucinda Hutson) used by permission of the University of Texas Press. For more information visit utexaspress.com.
Here’s another spicy tequila chaser. Felipe Camarena, founder of Tequila Ocho, a stand-out, single-estate tequila from the Arandas area, described to me a refreshing chaser that he had tasted in London, where tequila has become very popular. I made up my own recipe and call it “Sangrita Verdecito,” or “something spicy and green.”
Super easy
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PrintIngredients
For 5 Person(s)
Cream
- 1 pounds tomatillos, husked and quartered (10–12)
- 3 or more serranos, seeded, chopped
- 4 green onions, chopped with some of their green tops
- 3/4 cups cilantro, chopped
- 4 tablespoons fresh mint, chopped
- 1/2 cups freshly squeezed lime juice
- 3 cups pineapple juice
- 1 teaspoons Cantina Classic Sal de Sangrita*
- 1/2 teaspoons crushed, dried chile de árbol to taste, optional
- Agave syrup to sweeten, optional
Sangrita Verdecito Directions
- With slow pulses, grind together tomatillos, serranos, onions, cilantro, and mint in a blender. Add lime and pineapple juices and salt and blend lightly; do not over-blend. Chill several hours or overnight. Adjust flavors, adding more lime juice, chile de árbol, or agave syrup, if needed. Keep refrigerated for several days.
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