![Ancho-Hibiscus Sparkling Sangria](https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormickforchefs2017/recipes/2021-images/ff_lbtlf_ancho_hibiscus_sparkling_sangria__720x405_2020.jpg?rev=6bac30bc5ba843a9811eef16f9531753&vd=20211125T194701Z&extension=webp&hash=5FDBE488B77C480B753AF007F13280FC)
![Mccormick For Chef Logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormickforchefs2017/logo/mfc_logo.png?rev=6e72b1d679a5411f8114232aa9f95358&vd=20210604T144850Z&extension=webp&hash=08FD07D1D1D64EA078E4E16476D6CF7E)
![Mccormick For Chefs Logo](https://d1e3z2jco40k3v.cloudfront.net/-/media/mccormickforchefs2017/logo/mfc_logo_tagline_new_smaller.png?rev=d0267e6ed0d2402eac87c7060c702927&vd=20210604T144852Z&extension=webp&hash=71947BF0602F7E4903E74F66810A78AD)
A twist on chile rellenos, mild pickled peppers are filled with Mexican chorizo sausage, ancho chile pepper and chili powder, making a perfect bite-sized appetizer.
This recipe was developed for the Flavor Forecast: Looking Back to Look Forward.
This is a great option for buffets and cocktail hours. Roast off peppers are once and serve in a chafing dish or as a passed hors d'oeuvres!