Courtesy Jeff Stockton, bar manager, Cast Iron, Atlanta
This American riff on sangrita uses a “more is more” approach to ingredients, and decidedly emphasizes the savory to strike balance with the sour. Tomato juice is used in equal proportion to orange juice, and roasted vegetables take center stage.
“It’s a pretty unconventional approach for sangrita,” says Stockton. “It has some gazpacho-like qualities. Grilling some of the ingredients provides a char and mellowness that tempers the bite of the onion and pepper.”
- ¼ medium white onion
- ½ dried ancho chili
- 1 jalapeño, halved
- 4 ounces tomato juice (Sacramento)
- 4 ounces fresh orange juice
- 3 ounces fresh lime juice
- ½ teaspoon Maggi seasoning
- ½ stalk of celery
- ¼ medium cucumber
On a grill or in a cast iron pan, roast onion, ancho chili and half the jalapeño for 4–5 minutes, until onions begin to char. Remove from heat and place in a blender. Add remaining ingredients and blend until smooth, and salt to taste. Let sit for 10 minutes. Strain finely before serving.