Sangrita

Name: Sangrita
Ingredients: 1 tablespoon canola oil; 1 small Spanish onion, halved and thinly sliced; 1 guajillo chile, stemmed and seeded; 1 (32-ounce) can tomato juice; 1 cup fresh orange juice; 1/4 cup fresh lime juice; 1 ounce Simple Syrup (page 11); 1 tablespoon smoked sweet Spanish paprika; 1 tablespoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 dashes of Worcestershire sauce; 5 dashes of Tabasco sauce; Lime wedges, for garnish; Silver tequila, for serving (optional)

14 ingredients

10 steps

Ingredients

1 tablespoon canola oil
1 small Spanish onion, halved and thinly sliced
1 guajillo chile, stemmed and seeded
1 (32-ounce) can tomato juice
1 cup fresh orange juice
1/4 cup fresh lime juice
1 ounce Simple Syrup (page 11)
1 tablespoon smoked sweet Spanish paprika
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes of Worcestershire sauce
5 dashes of Tabasco sauce
Lime wedges, for garnish
Silver tequila, for serving (optional)

Directions

1

Heat the oil in a medium saute pan over medium heat.
2

Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes.
3

Scrape onto a plate and let cool completely.
4

Meanwhile, put the guajillo chile in a small bowl and cover with boiling water.
5

Let sit for 15 minutes before draining and finely chopping it.
6

Combine the tomato, orange, and lime juices in a pitcher.
7

Stir in the onion, chile, simple syrup, paprika, salt, pepper, Worcestershire sauce, and Tabasco.
8

Cover and refrigerate until cold, at least 2 hours or overnight.
9

Pour into highball glasses and garnish with lime wedges.
10

Serve with shots of tequila if desired.