Sangrita

Name: Sangrita
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 dried ancho chile, stemmed and seeded; 2 mediums cucumbers, each about 1 1/2 inches in diameter; 2 Tbsps fresh lime juice; 1 Tbsp minced onion; 118 milliliters fresh orange juice; 4 servings Salt and freshly ground pepper; 118 milliliters tomato juice; 1 teaspoons Worcestershire sauce

Sangritan is a gluten free, dairy free, and whole 30 recipe with 4 servings. This side dish has 55 calories, 2g of protein, and 1g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of tomato juice, worcestershire sauce, lime juice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Cut two 3 1/2-inch lengths from each of the cucumbers to use as cups. Peel the pieces, leaving a 1 1/2-inch band of peel at one end of each. Using a melon baller, scoop out the seeds, stopping just before reaching the bottom. Refrigerate the cups for at least 10 minutes.

Ingredients you will need

Cucumber

Melon

Seeds

Equipment you will use

Melon Baller

Meanwhile, in a small skillet, toast the ancho chile over moderate heat until it begins to blister, about 1 1/2 minutes per side.

Ingredients you will need

Ancho Chili Pepper

Toast

Equipment you will use

Frying Pan

Transfer the ancho to a work surface to cool.

In a blender, combine the orange, tomato and lime juices with the onion and Worcestershire sauce; crumble in the toasted ancho and puree. Strain through a coarse sieve. Season the sangrita with salt and pepper and chill for 20 minutes.

Ingredients you will need

Worcestershire Sauce