Sangrita de Toro

Photo: Alex Farnum
A spicy take on a Bloody Mary, with tequila instead of vodka. The chile salt makes enough for about 6 cocktails. The recipe comes from Silvana Salcido Esparza, chef-owner of Barrio Café and Barrio Queen in Tucson.

Yield:

Serves 1

Recipe from

Recipe Time

Total: 5 Minutes

Nutritional Information

Calories 154
Caloriesfromfat 2 %
Protein 1.1 g
Fat 0.4 g
Satfat 0.1 g
Carbohydrate 7 g
Fiber 1.8 g
Sodium 1022 mg
Cholesterol 0.0 mg

Ingredients

1 tablespoon kosher salt
1 teaspoon ground arbol chiles* plus 1 whole arbol chile, crushed slightly with a mallet
1 lime wedge plus 1 tbsp. lime juice
1 1/2 ounces (3 tbsp.) 100 percent tequila blanco, such as Patrón or Herradura
3 ounces (6 tbsp.) Bloody Mary mix
3 dashes hot sauce, such as Tapatío

Preparation

1. Combine salt and ground chiles on a small plate. Rub the rim of a chilled 12-oz. glass with lime wedge, then dip in salt mixture.

2. Fill a cocktail shaker three-quarters full with ice. Add lime juice, tequila, Bloody Mary mix, and hot sauce and shake until cold. Pour ice mixture into glass and garnish with whole chile. For a thinner cocktail, let it sit on ice about 5 minutes.

*Find arbol chiles at Latino markets. Grind about 2 minutes in a clean spice grinder.

Note:

March 2013