Sangrita Shooter

2013-12-21

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker pork chops with apricot sauce recipe

    Slow Cooker Pork Chops with Apricot Sauce Recipe

  • pressure cooker chicken rice casserole recipe

    Pressure Cooker Chicken Rice Casserole Recipe

  • slow cooker classic beef chili recipe

    Slow Cooker Classic Beef Chili Recipe

  • slow cooker bacon-wrapped chicken recipe

    Slow Cooker Bacon-Wrapped Chicken Recipe

  • slow cooker oxtail barley soup recipe

    Slow Cooker Oxtail Barley Soup Recipe

Sangrita shooter.Nonalcoholic spicy mixed drink.

Ingredients

  • 3 pounds(1.450 kg) ripe tomatoes
  • 1/2 jalapeno pepper
  • 1/2 cup loosely packed cilantro (leaves and stems)
  • 1 cup (250 ml) freshly squeezed orange juice
  • 1/3 cup (80 ml) freshly squeezed lime juice
  • 1/3 cup (80 ml) freshly squeezed lemon juice
  • 2 teaspoons salt
  • Agave syrup

Method

Step 1

Place a large sieve over glass bowl with a pouring spout and line with two layers of dampened cheesecloth. In a blender,working in batches,combine tomatoes,jalapeno,cilantro and juices. Blend well then pour mixture into sieve.

Step 2

When most of the liquid has passed through,collect the corners of the cheesecloth and twist to form a tight ball. Using your hands,squeeze out remaining liquid. Discard solids and season with salt,to taste.

Step 3

Cover and refrigerate for at least 3 hours. Serve sangrita shooter very cold.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.