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Guacamole with Pistachios recipe from Empellon Cocina

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Alex Stupak and Lauren Resler, husband and wife chefs and owners of Empellon Cocina, come to the Good Day Café to make Guacamole with Pistachios.

New York magazine called it the best guacamole in New York City.

Empellon Cocina
105 First Ave.
New York, NY 10003
http://empellon.com/cocina/

Guacamole with Pistachios
Serves 4

2 each ripe avocados
1/2 small white onion, minced
2 each pickled jalapeños, minced
30 each cilantro leaves, rough chopped
3 tablespoons lime juice
1/4 cup toasted pistachios, chopped
kosher salt, to taste
1 jalapeño sliced, thin
10 each whole cilantro leaves

To make the Guacamole: Slice the avocados lengthwise, cutting around the large pit in the center. Remove the pits and scrape the flesh out into a large bowl.

Gently mash the avocado. Add the onion to the bowl along with the pickled jalapeños, cilantro leaves, lime juice, 3/4 of the pistachios and salt. Fold the guacamole together and spoon it into a serving bowl.

Garnish the guacamole with the sliced jalapeño, whole cilantro leaves, and the reserved pistachios.

For the Pistachio Salsa

4 each tomatillos
1 teaspoon olive oil
1/2 small white onion, thinly sliced
2 each garlic cloves, thinly sliced
1/4 cup toasted pistachios, chopped
1/4 teaspoon Mexican oregano
1/8 teaspoon ground black pepper
1 tablespoon sherry vinegar
3 tablespoons pistachio oil
Kosher salt, to taste

Roast the tomatillos: Peel the papery husk from the tomatillos and rinse them under cold water. Place the tomatillos on a baking sheet and roast them in a 350 degree oven for 30 minutes. Set them aside to cool.

Heat the olive oil in a sauté pan. Add the onions and garlic to the pan and sauté them until lightly browned. Transfer the onion and garlic to a bowl along with the tomatillos and pistachios. Puree the mixture until smooth in a blender.

Reheat your sauté pan and add the puree to it. Bring the puree up to a simmer and allow to cook gently for 15 minutes.

Return the puree to the blender along with the Mexican oregano, black pepper, sherry vinegar, and pistachios oil. Blend the mixture again until very smooth. Season with salt.

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