Smoky Sangrita

Recipe from Sueños

Adapted by Florence Fabricant

Published August 8, 2006

Rating
4(18)
Comments
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—Florence Fabricant

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Ingredients

Yield:3 cups, about 12 servings

  • 3 medium-size ripe tomatoes

  • ¾ teaspoon chipotle powder, or to taste

  • Juice of 1 ½ oranges

  • Juice of 1 ½ limes

  • Salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

4 grams carbs; 16 calories; 1 gram fiber; 129 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Halve and core tomatoes, place cut-side up in a baking dish with a half-inch of water, dust with chipotle powder and roast 1 hour. Allow to cool.

  2. Step 2

    Peel tomatoes, chop and mix in a blender with citrus juices. Season to taste with salt and, if desired, more chipotle. Chill.

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4 out of 5
18 user ratings
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Credits

Adapted from Sueños

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