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About This Recipe 

A sangrita is the classic chaser to a shot of tequila. The recipe is from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles


1 can (46 oz.) tomato juice
1/2 cup fresh lime juice
1/4 cup orange juice
1 tablespoon Tapatío sauce
Dash of salt
Dash of freshly ground black pepper
1/2 onion, halved
2 jalapeño chiles, halved


In a large airtight container, combine tomato juice, lime juice, orange juice, hot sauce, salt, and black pepper. Add jalapeños and onion. Let marinate for 1 week. Serve in 3-ounce shot glasses. (If not used up in 1 week, discard.)

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About this author

Mariela Rosario,

I'm a raging opinionista and I love to share my ramblings on everything from pop culture to food to stuff that makes me laugh & cry! I've worked in all types of media (TV, film, print) and was previously the online editor at Latina magazine before joining Mamás Latinas. On most nights you can find me working my way through my library of cookbooks or playing with my puppy Lola (my only child so far). I have a wonderful hubby who shares my passion for any and all kinds of travel. Together, we've formed a semi-professional wine drinking team.