¼small onion, chopped2green jalapeños, seeded, and coarsely chopped4 coriander roots, washed well and scraped½ tspsmoked sweet paprika400 ml fresh tomato juice100 ml freshly squeezed and strained orange juice50 mlfresh lime juiceTo garnish:lime quartersTo serve:Olmeca reposado tequila
Using a muddler, pound together onion, chilli, coriander, paprika and ½ tsp salt, or blend in a blender, until well combined. Transfer chilli mixture to a jug and stir in juices, then refrigerate for at least 30 minutes for flavours to develop.
To serve, pair small tumblers of sangrita with tall shot glasses – known as caballitos in Mexico – of room-temperature tequila, or combine the two to make a cocktail, shaking 35ml tequila with 70ml of sangrita per guest.
Sangrita is the traditional accompaniment to tequila in
Mexico. While the kind of spirit hitherto served in Australia was
best slammed down quickly, with a wince, good tequilas -
particularly reposado, or aged tequilas - are better sipped with a