BORDER SANGRITA

3 cups tomato juice
6 oz. Gold tequila (4 jiggers)
1/2 cup cocktail onions
Juice of 2 limes
2 serranos, seeded and chopped
1 small garlic clove, minced
2 Tbsp. Worcestershire sauce
1 tsp. prepared horseradish
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. dill seed
6 to 8 drops hot sauce
lime wedges for garnish

Combine all ingredients except lime wedges in blender. Puree until completely smooth, about 1 minute.

Strain and pour into tall, ice-filled glasses. Garnish with lime wedges.

Servings: 4