La Roja Sangrita

Tamarind, Tomato, Hibiscus, Orange, Lime, Ginger, Soy, Chiles, and Cilantro
Adapted by
June 2013
Yield: 2 gallons


For the Chile Paste
8 piquin chiles
8 morita chiles
8 ancho chiles
8 guajillo chiles
For the Sangrita
1 quart tamarind juice
1 quart tomato juice
1 quart strong hibiscus tea, chilled
¼ cup soy sauce
1¼ cups orange juice
¾ cup lime juice
¾ cup ginger syrup
2 red Fresno chiles, seed and ribs removed
1 habanero chile, seeds and ribs removed
1 bunch cilantro


For the Chile Paste:
In a food processor combine piquin,morita, ancho, and guajillo peppers and process until smooth.

For the Sangrita:
Combine tamarind, tomato, hibiscus, soy, 6 tablespoons Chile Paste, orange, lime, and ginger. Season with salt. Purée chiles in blender, adding tamarind mixture as necessary, until smooth. Pour half chiles mixture
into tamarind mixture. Stir to combine. Taste and adjust with extra chiles mixture, if necessary.Give cilantro a whack to release oils and submerge in tamarind mixture. Let infuse to desired depth of cilantro flavor. Strain through fine-mesh sieve and chill.