A good friend from high school and I were hoping to take advantage of the warm weather and spend some time outside sipping on our favorite beverage – Sangria. Just our luck, it was cold. Since breaking plans with Sangria is not an option, I decided to have an indoor fiesta (let’s be honest Sangria is similar to Green Eggs & Ham in the sense it could be consumed anywhere). Since we didn’t have hours to wait for the Sangria to set, I sped up your normal Sangria with a few easy tricks. To go with our Sangria, I decided to create a No-Tomato Salsa (since my friend is allergic to tomatoes). The afternoon ended up being a blast and total, glorious, overload on Salsa and Sangria!
1 Small Mango
¼ Red Onion
2 Tbsp. Chopped Fresh Flat-leaf Parsley
2 Tbsp.Lime Juice
Hot Sauce to Taste*
Dice the avocado, mango and red onion and combine in a bowl. Finely chop the parsley and add to the mixture. Add lime juice, salt, pepper and hot sauce to taste. *Note the hot sauce I used was from a hot sauce festival and is a sweeter hot sauce, regular hot sauce (make sure it is green hot sauce since too much red will turn your guac brown) and a little extra orange juice should also work well.
1 Bottle of Riesling (chilled)
2 oz Brandy
2 oz Triple sec
8oz Orange Juice
1 Can of Peaches
1 Can of Pineapple
1 Sprig of Rosemary
Combine fruit (with juice) and whole sprig of rosemary in a large bowl (I like larger chunks of fruit in my Sangria but cut the fruit to desired size). Fill the bottom of the pitcher with fruit and rosemary, add wine, orange juice, brandy, triple sec and Splenda in large pitcher, serve and enjoy.
A & O
- It’s time for Sangria! (winebooksnfringe.wordpress.com)
- Recipe: Sangria Floats (lanalagomarsini.wordpress.com)