Salty Angeleno Micheladas
L.A. Times Food
4 to 6
20 minutes
"We like our micheladas spicy and tart. Salty Angeleno pulls it all together with its spicy-sweet-sour blend of tomato powder, black lime, hot paprika and panela. Rim your glasses by rubbing a lime wedge around the edge of each glass; pour an even layer of Salty Angeleno onto a small plate and dip each glass into the spice mixture. If you’d like, make Salty Angeleno ice cubes the night before: Sprinkle a pinch of the spice blend into the bottom of each 2¼-inch square ice cube mold, add 1 to 2 tablespoons of your favorite hot sauce, top with water, then freeze at least 8 hours."
Ingredients
- 1 cup Clamato (or tomato juice)
- 1 ½ Tbsp prepared horseradish
- 1 Tbsp of your favorite hot sauce
- 1 Tbsp red wine vinegar or lime juice
- 1 Tbsp adobo sauce from canned chipotles in adobo
- ½ tsp Worcestershire sauce
- ½ tsp Salty Angeleno Michelada Salt
- ½ tsp celery salt
- Salty Angeleno for rimming glasses
- Your favorite Mexican lager
- Lime wedges for serving
Directions
For the michelada mix:
Blend the Clamato, horseradish, hot sauce, red wine vinegar, adobo sauce, Worcestershire sauce, Salty Angeleno, celery salt and sea salt in a blender until smooth. You can taste and adjust any seasoning as you like. Store in a covered container in the refrigerator for up to five days, or use immediately.
Place ice in each 12-ounce glass. Add 1 to 2 ounces of michelada mix per glass (to taste), then top with your favorite Mexican lager. Serve.