Sangrita
Sangrita is a traditional non-alcoholic Mexican chaser, often served alongside tequila. It's a vibrant, savory, and spicy tomato-based sauce typically made from tomato juice, orange juice, lime juice, and hot chili peppers like guajillo or chile de árbol. Its name translates to 'little blood,' referencing its deep red color.
🍽️ Nutrition at a glance
Sangrita is generally low in calories, fat, and protein, with most of its energy coming from natural sugars in the fruit juices. It is a good source of vitamins A and C from the tomatoes and citrus, and provides a notable amount of potassium.
Nutrition breakdown
| Calories | 35 kcal |
| Protein | 0.8 g |
| Carbs | 8.5 g |
| Fat | 0.1 g |
| Fiber | 0.5 g |
| Sugar | 7 g |
| Sodium | 280 mg |
| Vitamin C | 15 mg |
| Vitamin A | 1200 IU |
| Potassium | 180 mg |
| Lycopene | 2.5 mg |
| Vitamin B6 | 0.05 mg |
| Folate | 10 mcg |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Sangrita is an integral part of the tequila ritual in Mexico, meant to be sipped in small amounts between shots of tequila blanco to cleanse the palate and enhance the agave flavors. Its unique sweet, sour, and spicy profile is designed to complement, not mask, the spirit.
AI estimate may be inaccurate · Terms