Mexican-Style Tomato Juice (Sangrita)

Whip up this Mexican-inspired spicy tomato-citrus juice during the dog days of summer, when tomatoes are abundant and in season. It’s a delicious nonalcoholic refreshment, but if you want to liven up the experience, add a dash of vodka or (as they often do in Mexico) a splash of tequila.

Mexican-Style Tomato Juice (Sangrita)
  1. Large fine-mesh sieve required
  2. Cheesecloth required
  3. Blender
  4. 3 lbs Roma or plum tomatoes (15 to 20), 1.5 kg cut into chunks
  5. 1⁄2 to 1 jalapeño pepper
  6. 1 cup freshly squeezed orange juice 250 mL
  7. 1⁄2 cup loosely packed fresh cilantro leaves and stems 125 mL
  8. 1⁄3 cup freshly squeezed lime juice 75 mL
  9. 1⁄3 cup freshly squeezed lemon juice 75 mL
  10. 2 tsp fine sea salt, or to taste 10 mL
  11. Agave nectar (optional)
  1. 1. Place sieve over a large bowl and line with 2 layers of dampened cheesecloth. In blender, in batches, purée tomatoes, jalapeño pepper to taste, orange juice, cilantro, lime juice and lemon juice until smooth. If necessary, add water, 1 tbsp (15 mL) at a time, to facilitate puréeing. Strain through sieve as completed and stir gently. When most of the liquid has passed through, lift the 4 corners of the cheesecloth and twist around tomato mixture to form a tight ball. Using your hands, squeeze remaining liquid into bowl. Discard solids.
  2. 2. Transfer liquid to a large pitcher. Season to taste with salt. Refrigerate until well chilled, about 3 hours. Taste the mixture; if it is not sweet enough for you, add agave nectar (if using) to taste.
  3. Serve very cold, over ice if desired.
  4. Makes 6 cups (1.5L)
  1. Tips
  2. Use a whole jalapeño pepper only if you are a true heat seeker. It creates a very spicy result.
  3. You can substitute another fresh Mexican pepper, such as serrano or habanero, for the jalapeño. If you are using a habanero, use only about one-quarter of a pepper.
Judith Finlayson
Posted in Chile Recipes, Gluten-Free, Recipes, Vegetarian & Vegan.


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