Mexican Sangrita Food

SANGRITA

Steps:

• Combine into a pitcher the tomato juice, orange juice, tequila, lime juice, agave, hot sauce, Worcestershire sauce, onion, chile, and pepper. Stir to combine, cover and refrigerate. In a shallow bowl or plate, combine the smoked paprika and salt. Moisten the rim of the glass with a lime wedge, and dip into the paprika-salt mixture. Put ice into a glass, and pour the mixture over and garnish with a lime slice.;
• Heat 1 tablespoon canola oil in a medium saute pan over medium heat, then add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Let cool before adding to the drink.;

MEXICAN SANGRITA

Steps:

• Place first eight ingredients into a blender; whirl until smooth.
• Add salt to taste.
• Refrigerate until very cold.

SANGRITA (MEXICAN TEQUILA ACCOMPANIMENT)

Steps:

• Chop to the point of Liquid, the serrano peppers and the onion in the food processor, you may need to add some of the tomato juice with it to get it to chop up all of the way. It won't go totally liquid, but don't feel that you can chop it too much.
• Mix the rest of the ingredients, Tabasco and Cilantro are optional, but add nice flavor and color. Put them in a blender or in a jar that you can shake them up inside.
• Mix in the onion and serrano peppers.
• For best flavor, Let sit for 24 hours.
• If you prefer, after 24 hours you can strain the mixture. Keeping the liquid part. It is a personal preference.
• If the drink is too spicy for you, add in more tomato and orange juice, keeping them in a 2 to 1 ratio.

FRESH SANGRITA

Steps:

• Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
• Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

SANGRITA

Steps:

• Shake/blend ingredients together.
• Strain into a pitcher and chill.
• Serve over ice along side a shot of GOOD tequila.