By Chef Alex Stupak
1 small white onion, minced
¼ cup cider vinegar
10 oz roasted pistachios, coarsely chopped
4 Tbsp pistachio oil (found at specialty markets or Williams-Sonoma)
½ cup fresh lime juice
4 pickled jalapenos, minced
1 cup loosely packed cilantro, chopped
Kosher salt, to taste
1 fresh jalapeno, thinly sliced
Whole cilantro leaves
1. Soak the minced onion in the cider vinegar for 1 minute. Drain the onion in a small strainer and rinse under running water.
2. Pit the avocados and scrape the flesh into a mixing bowl. Using a potato masher, lightly mash the avocados, until they are chunky, but not smooth.
3. Add the onion, pistachios (less one tablespoon), pistachio oil, lime juice, pickled jalapeno, chopped cilantro, and salt. Fold the mixture together, being careful not to overwork the avocados.
4. Spoon the guacamole into a serving bowl, and garnish with the whole cilantro leaves, fresh jalapeno, and remaining tablespoon of pistachios. Serve with tortilla chips. Makes 4 servings.
This recipe is from Chef Alex Stupak of Empellon Cocina and Empellon Taqueria in New York City. Empellón is a Mexican-inspired restaurant group by Chef Alex Stupak, with locations in New York City’s East and West Village, with its newest location opening in Mid-town.