Recipe courtesy of Red Iguana
Recipe courtesy of Red Iguana
Pistachio Mole
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- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 40 min
- Yield: 2 gallons
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 40 min
- Yield: 2 gallons
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
