By: Chef Robert Del Grande
Yield: Pistachios Roasted w/ Smoked Chile Tequila & Limes


  • 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.