- 4
Ingredients
- 2 medium cucumbers, each about 1 1/2" in diameter
- 1/2 dried ancho chile, stemmed and seeded
- 1/2 cup fresh orange juice
- 1/2 cup tomato juice
- 2 tbsp fresh lime juice
- 1 tbsp minced onion
- 1/2 tsp Worcestershire sauce
- Salt and freshly ground pepper
Preparation
Step 1
Cut two 3 1/2" lengths from each cucumber to use as cups. Peel the pieces, leaving a 1 1/2" 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.
Meanwhile, in a small skillet, toast the ancho chile over moderate heat until it begins to blister, about 1 1/2 minutes per side. 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.
Pour the Sangrita into the cucumber cups and serve.
It can be refrigerated overnight.