Pistachioritas by Chef Robert Del Grande



2 pounds snacking nuts


½ cup Fresh lime juice

½ cup Granulated sugar

4 Large chipotle chiles canned in adobo: approximately 3 oz

2 tablespoons Adobo sauce: from the canned chipotle chiles

6 tablespoons Silver Tequila

½ teaspoon Salt

2 pounds Pistachios nuts in the shell


Combine the lime juice, sugar, chipotle, adobo sauce, Tequila and salt in a blender. Puree until smooth. 

Place the shell-on pistachios nuts in a mixing bowl. Add the sauce and toss or stir until the sauce is fully incorporated into the nuts.

Transfer the pistachio nuts to a sheet pan. Pre-heat an oven to 350F. Toast the pistachio nuts for 5 to 10 minutes or until the nuts are nicely browned. Remove from the oven and cool to room temperature.

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