Sangrita

• 1 tablespoon canola oil
• 1 small Spanish onion, halved and thinly sliced
• 1 guajillo chile, stemmed and seeded
• 1 (32-ounce) can tomato juice
• 1 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 ounce Simple Syrup (page 11)
• 1 tablespoon smoked sweet Spanish paprika
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 dashes of Worcestershire sauce
• 5 dashes of Tabasco sauce
• Lime wedges, for garnish
• Silver tequila, for serving (optional)

1. Heat the oil in a medium saute pan over medium heat.
2. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes.
3. Scrape onto a plate and let cool completely.
4. Meanwhile, put the guajillo chile in a small bowl and cover with boiling water.
5. Let sit for 15 minutes before draining and finely chopping it.
6. Combine the tomato, orange, and lime juices in a pitcher.
7. Stir in the onion, chile, simple syrup, paprika, salt, pepper, Worcestershire sauce, and Tabasco.
8. Cover and refrigerate until cold, at least 2 hours or overnight.
9. Pour into highball glasses and garnish with lime wedges.
10. Serve with shots of tequila if desired.

canola oil, onion, guajillo chile, tomato juice, orange juice, lime juice, simple syrup, sweet spanish, kosher salt, freshly ground black pepper, worcestershire sauce, tabasco sauce, lime wedges, tequila

Taken from www.epicurious.com/recipes/food/views/sangrita-382716 (may not work)