Tequila with Sangrita


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Sit down to any serious meal in Mexico and you'll be offered twin glasses of sipping tequila and sangrita. The latter is a spicy "chaser" based on tomato and orange or lime juice, often with a little chili powder or pickled pepper juice for punch. The presentation might be rounded out with a few radishes, scallions or jicama slices to munch on.

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  • 3/4 C. tomato juice
  • 1/2 C. fresh orange juice
  • 3 Tbs. fresh lime juice
  • 1 Tbs. juice from pickled jalapeno chilies (should be packaged in vinegar)
  • 1 Tbs. finely grated onion with juice
  • 2 lime wedges
  • 1/4 C. chili powder
  • 1 bunch radishes, stems removed, radishes halved (about 1 1/4 C.)
  • 1/2 small jicama, peeled, thinly sliced
  • 9 oz. fine sipping tequila, such as Don Julio, Perfidio or Patron

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In pitcher, stir together tomato juice, orange juice, lime juice, chili juice and onion. Moisten rims of 6 shot or cordial glasses with lime wedges. Place chili powder in shallow bowl. Invert glasses; dip in chili powder to coat rims. Arrange radishes and jicama on platter. Pour sangrita into chili-dusted glasses. Serve tequila in separate glasses. Invite guests to sip tequila and sangrita alternately, eating radishes and jicama between sips.

Yield: 6 servings

Per Serving: 145 calories, 1 g total fat (0 g saturated fat), 1.5 g protein, 10.5 g carbohydrate, 0 mg cholesterol, 170 mg sodium, 4 g fiber 

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