Sangrita

• 1 lb red ripe tomato
• 1 onion, finely chopped
• 2 fresh serrano chilies or 2 jalapenos, seeds removed and chopped
• 12 cup orange juice, freshly squeezed
• 3 limes, juice of
• 12 teaspoon superfine sugar
• 1 pinch salt
• 12 ounces tequila (8 shots)

1. With a sharp knife, score the base of each tomato in a small cross-shape.
2. Place the tomatoes in a heatproof bowl and pour over enough boiling water to cover.
3. Leave for 3 minutes.
4. Lift the tomatoes out with a slotted spoon and plunge into a second bowl of cold water.
5. The skins will have begun to peel back from the crosses.
6. Remove the skins, cut the tomatoes in half and scoop out the seeds with a teaspoon.
7. Chop the tomato flesh and transfer to a food processor.
8. Add the onion, chilies, orange juice, lime juice, sugar and salt.
9. Process until all the mixture is very smooth,
10. Pour the tomato mixture into a jug and add the tequila.
11. Stir well to mix everything together.
12. Chill for about an hour before serving.

red ripe tomato, onion, serrano chilies, orange juice, sugar, salt, tequila

Taken from www.food.com/recipe/sangrita-301100 (may not work)