Carrot-Papaya Sangrita

• 6 oz. papaya puree (preferably Perfect Puree brand)
• 6 oz. carrot juice
• 1 oz. fresh lime juice
• 1 oz. fresh orange juice
• 1/2 tsp. dried guajillo chile, ground
• 1/4 tsp. dried chipotle chile, ground
• 1/2 tsp. salt

1. Stir all ingredients together, and let sit for an hour.
2. Strain into a pitcher, and keep cold.
3. Serve with tequila or mezcal.

papaya puree, carrot juice, lime juice, orange juice, guajillo chile, chipotle chile, salt

Taken from cooking.nytimes.com/recipes/1017553 (may not work)