Smoky Sangrita

Recipe from Sueños

Adapted by Florence Fabricant

Rating
4(18)
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Ingredients

Yield:3 cups, about 12 servings
  • 3medium-size ripe tomatoes
  • ¾teaspoon chipotle powder, or to taste
  • Juice of 1½ oranges
  • Juice of 1½ limes
  • Salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

16 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 129 milligrams sodium

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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