| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 2 gallons |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 2 gallons |
Ingredients
- 3 pounds pistachios
- 1 cup vegetable oil
- 3 pounds poblano chiles, halved and seeded
- 3 pounds Roma tomatoes, halved
- 2 large onions, diced
- 1/2 cup crushed avocado leaves
- 1/4 cup chopped garlic
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh epazote
- 2 tablespoons chopped fresh parsley
- 1 1/2 tablespoons black peppercorns
- 1 cup vegetable soup base
- 1/2 cup white wine
- Salt
Instructions
- Preheat the oven to 350 degrees F.
- Spread pistachios on a baking sheet and roast for 10 minutes. Let cool, then chop.
- Add oil to a large stockpot and heat.
- Add chiles, tomatoes, onions, avocado leaves, garlic, cilantro, epazote, parsley and peppercorns and saute, stirring occasionally, until tender. Add vegetable base, white wine and 1 1/2 gallons water and bring to a rolling boil. Add pistachios. Continue boiling for 10 minutes. Remove from heat.
- Place cooked mixture in a blender and emulsify until well blended. Return blended mixture to pot and return to a boil for 2 minutes. Add salt to taste.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 550 |
| Total Fat | 43 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 12 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 594 mg |
| Serving Size | 1 of 20 servings |
| Calories | 550 |
| Total Fat | 43 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 12 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 594 mg |
Reviews
My daughter and I made this and followed the recipe exactly. It is very bland and taste nothing like the real thing. We were able to Dr. it up and make it tasty, however if you just do what’s listed here he will be disappointed, especially if you are a fan of red iguana