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.
How to Make It
Step 1
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.
Step 2
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.
Step 3
3
*Find arbol chiles at Latino markets. Grind about 2 minutes in a clean spice grinder.
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
Directions
Step 1
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.
Step 2
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.
Step 3
3
*Find arbol chiles at Latino markets. Grind about 2 minutes in a clean spice grinder.
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