Salsa and Sangria?

When I saw this recipe at The Pioneer Woman, I had to make it.  I didn't really have a choice.  I am not a fan of most bottled salsas but seem to devour every drop when we are our at our favorite, local Mexican restaurant, Taqueria Poblano. 

If you love salsa (and why wouldn't you?) make this recipe.  I did add one chipotle pepper to spice it up a bit more but overall it tastes fresh and delicious.  It is also a great way to pretend that summer is coming when it is 20 degrees outside! 

So, what goes perfectly with chips and salsa you might ask?  Sangria of course. 

We happen to have a bottle of wine, made by some dear friends who claimed their wine makes a great pitcher of sangria.  I decided this was the perfect time to test this proclamation. 

After much deliberation, it was deemed to be a great wine for sangria!  Unfortunately, it was a limited bottling.  However, if you think you have a wine that might live up to these standards, give this recipe a shot.  It is simple and very refreshing....you know for those warm 20degree nights this time of year.

Red Sangria

1 bottle of dry, red wine

4 oz of triple sec

the juice of 1 lemon

the juice of 1 orange

1 orange, sliced

1 Granny Smith apple, cored and sliced

1 bottle of seltzer

1 lemon, sliced

Combine wine, triple sec, lemon juice, orange juice, orange slices, and apple slices in a large pitcher.  Let it hang out overnight in the refrigerator.  In a glass, add 3/4 cup of seltzer and 1 cup of sangria mixture.  Garnish with a lemon slice.  Enjoy!