Sangrita: The Best Tequila or Mezcal Chaser
This authentic Mexican sangrita recipe is the best chaser for tequila or mezcal—spicy, tangy, and ready in just 10 minutes!
What You’ll Need for This Authentic Sangrita Recipe
Sangrita Ingredients
3 plum tomatoes, diced
3 oranges, juiced
1 grapefruit, juiced
6 limes, juiced
1 jalapeño, sliced (remove seeds for a milder version)
1 tablespoon salt, or to taste
Equipment for Making Sangrita
Blender
Cutting board & knife
Citrus juicer
Makes: 5 cups (10–12 servings)
Prep: 10 min
How to Make Authentic Mexican Sangrita
Step-by-Step with Photos
Step 1: Blend the tomato and jalapeño base
Dice the tomatoes and slice the jalapeño, leaving the seeds in for heat or removing them for a milder flavor. Add to a blender and blend until smooth.
Step 2: Juice the citrus and blend the sangrita together
Juice the oranges, grapefruit, and limes and pour into the blender with the tomato and jalapeño mixture. Blend briefly until everything is well combined and smooth.
Step 3: Season, chill, and serve the sangrita
Add salt to taste, blending briefly to combine. You're aiming for a balanced mix of tangy, sweet, spicy, and just enough salt—without it, the other flavors won’t shine.
Transfer the sangrita to the fridge and let it rest for at least an hour. This gives the flavors time to mingle and get deeper. Some natural separation is normal (see pic below)—just stir or blend again before serving.
My Tips for Making the Best Sangrita
Use fresh citrus juice: Freshly squeezed orange, lime, and grapefruit juice give sangrita its vibrant, balanced flavor. Bottled juice tends to taste flat in comparison.
Blend in stages for a smoother texture: Start by blending the tomatoes and jalapeño. With less liquid in the pitcher, the blades can catch the solids more easily, creating a super smooth base before you add the citrus juice.
Adjust the sangrita spice level: The heat level of jalapeños can vary quite a bit. Start with a small amount, then blend, taste, and adjust. If you’re unsure how spicy you like it, remove the seeds and reserve them—you can always blend them in after tasting.
Salt brings it all together: Salt balances the sweet, sour, and spicy elements of sangrita. Add it gradually, tasting a few times until the flavors shine.
Sangrita Ingredient Substitutions
Tomatoes: If fresh plum tomatoes aren’t available, you can use drained canned whole tomatoes for a similar texture. Some authentic sangrita recipes use tomato juice or clamato, though this leads to a thinner texture.
For a fruitier variation, try pomegranate juice—it adds natural sweetness, acidity, and a deep red color. Grenadine is another traditional option, but should be used sparingly; its intense sweetness and concentrated flavor can easily overpower the sangrita.
Citrus (orange, grapefruit, lime): If you don’t have grapefruit, use extra orange juice and a splash of lime to maintain balance. You can also substitute lemons for limes. Clementines, tangerines, or mandarin oranges make great alternatives to regular oranges.
Jalapeño: For a spicier sangrita, swap in a serrano pepper. For a milder version, try poblano or simply deseed the jalapeño. You can also omit the chili entirely for a no-heat option—your sangrita will still be bright, tangy, and delicious.
How to Store Homemade Sangrita
Fridge: Transfer your sangrita to an airtight container and refrigerate for up to one week. The flavors will continue to deepen as it rests. Natural separation is normal—just give it a good shake or stir before serving.
Freezer: Sangrita can be frozen for up to 3 months in a sealed container or poured into an ice cube tray. It may lose a bit of brightness once thawed, but it still works great as a flavorful base for cocktails or micheladas (more on that next).
How to Serve Sangrita
Sip it the traditional way: Sangrita is traditionally enjoyed with a shot of tequila or mezcal. Pour each into its own glass and sip back and forth—the fresh, tangy sangrita balances the intensity of the spirit.
Serve it cold: Always serve sangrita well chilled. The citrus and chili flavors shine when it’s cold.
Mix it with beer: Use sangrita as the base for a michelada by adding it to a Tajin-rimmed glass with ice, a few dashes of hot sauce, and topping it off with ice-cold beer.
Use it as a cocktail base: Sangrita can be a fun base for Bloody Marys or Caesars. Just note—it’s thicker and more full-bodied than standard tomato juice, which gives the cocktail extra flavor and texture.
Enjoy it on its own: Sangrita is just as delicious by itself. It’s full of bright, savory flavor and makes a refreshing alcohol-free drink—especially served over ice on a warm summer day.
Authentic Sangrita FAQs
What is the meaning of Sangrita?
Sangrita is a traditional Mexican chaser, meaning “little blood” in Spanish, referring to its deep red color. It shares the root word sangre (meaning “blood”) with sangria, but the two drinks are completely different: sangrita is a savory, non-alcoholic chaser, while sangria is a red wine and fruit cocktail from Spain.
What do Mexicans drink tequila with?
In Mexico, tequila is traditionally paired with sangrita. The sangrita is sipped alongside the spirit, highlighting and balancing the tequila’s bold flavors with its tangy, spicy profile.
What is traditional sangrita made of?
Sangrita is made from a blend of citrus juices, chili, and salt, with some recipes using pomegranate or tomato for color and depth. There’s no single recipe—regional and personal variations are part of what makes it special.
How does this sangrita recipe compare to traditional versions?
This sangrita recipe follows the same flavor principles but uses fresh blended tomatoes for body, a citrus blend of orange, lime, and grapefruit, and jalapeño for gentle heat. It’s finished with salt to brighten and balance the flavors.
What’s the difference between sangria and sangrita?
Sangrita and sangria are often confused due to their names, but they are very different. Sangrita is a savory, non-alcoholic Mexican chaser served with tequila or mezcal, while sangria is a sweet, fruit-infused red wine cocktail from Spain.
How is sangrita different from a Bloody Mary or Caesar?
Sangrita is different from a Bloody Mary or Caesar because it’s not a cocktail—it’s actually a chaser. It’s lighter, citrus-forward, and alcohol-free, made to complement tequila or mezcal rather than be mixed into a drink.
Enjoy Your Homemade Sangrita—The Best Chaser for Tequila or Mezcal!
After two long stays in Mexico, sangrita quickly became our favorite mezcal chaser. As a trained chef, I’ve always loved finding ways to elevate simple things—and once I started making sangrita as a mezcal pairing, I was hooked.
This sangrita chaser is always a hit. We actually made it for friends while traveling in Mexico City, and they couldn’t get enough—we went through all 5 cups in one night! Whether it’s paired with mezcal, tequila, or poured over ice, this refreshing, citrusy sangrita always steals the show.
Did you try this authentic Mexican sangrita recipe?
I’d love to hear how it went—or how you made it your own. Please leave a comment below or tag me on Instagram @onecreativecook if you share your creation!
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