Sangrita Shooter

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.