Sangrita is a traditional and wonderful chaser for fine tequila. I copied this recipe from a cookbook found in the library of the Wilcox House Bed & Breakfast Inn, in Seabeck, Washington. Unfortunately, I can't remember the name of the cookbook.

2 Chiles Anchos, Toasted, Stems &	2 Cup Orange Juice, Freshly
-Seeds Removed	-Squeezed
2 Tablespoon Sweet Onion, Finely	1 Lime, Freshly Squeezed
-Chopped	Salt

To toast chiles, heat in a heavy skillet over medium heat until softened and fragrant. Remove from heat and remove stems and seeds. Soak chiles in hot water to cover for 20 minutes, then drain. In a blender, purée the chiles & onion, orange & lime juices. Add salt to taste. Add more orange juice if mixture is too thick.