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Credit: Ben Berryhill, Chef/Owner, Red Drum, Charleston, N.C.
The National Culinary Review, January 2014
½ cup canned chipotle chilies in adobo, seeds removed, minced
8 ripe Roma tomatoes, stems and seeds removed
6 garlic cloves, peeled
4 T. minced cilantro
1 qt. water
2 T. salt
½ t. freshly ground black pepper
½ cup roasted pistachios, crushed to slightly break
Method: In medium saucepan, combine chilies, tomatoes, garlic, cilantro, water, salt and pepper. Bring to a boil; reduce to a simmer. Cook, uncovered, about 20 minutes, until liquid reduces by a third and tomato skins fall off. Cool. Pour into blender; puree until smooth. Add pistachios.
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