---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Sangrita
 Categories: Beverage
      Yield: 4 Servings
 
      2    Chiles Anchos,Toasted,
           -Stems & Seeds Removed
      2 T  Sweet Onion,Finely Chopped
      2 c  Orange Juice,Freshly
           -Squeezed
      1    Lime,Freshly Squeezed
           Salt

[Note: 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.]
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.

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