- ½ cup Fresh lime juice
- ½ cup Granulated sugar
- 4 Large chipotle chiles canned in adobo: approximately 3oz
- 2 tablespoons Adobo sauce: from the canned chipotle chiles
- 6 tablespoons Silver Tequila
- ½ teaspoon Salt
- 2 pounds Pistachios nuts in the shell
- Lime wedges
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.
To serve, place the pistachio nuts in a serving bowl. Sprinkle the nuts with salt and garnish with lime wedges.