3 Responses

  1. Edoc June 14, 2011 / 7:16 pm

    Secret? I thought that was approximately every sangrita recipe ever.

  2. Eric Rubin June 15, 2011 / 9:45 am

    It sounds great, but I would says it’s not that typical as Tabasco is very American and not used in Mexico very much. Recently I have begun building my sangrita with the addition of 1-2 fresh serranos, sliced lengthwise, and finish with Mexican hot sauce (Valentina or Tapatio).

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