Sangrita Verdecito


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

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

Sangrita Verdecito


For 5 Person(s)


  • 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

  1. 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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