Jen Schall is a dear blogger friend, and soon she’ll be having a baby girl! I’m just thrilled for Jen and her husband Darron, and I’m excited to be participating in a virtual baby shower for them today.
I “brought” this Guacamole with Pistachios.
The first time Jen and I got together was in New York City a few years ago. We had planned an afternoon of walking around before joining a larger group for dinner. I must admit that I was a little nervous about meeting up because I didn’t know if we’d get along, but Jen put me right at ease from the very first moment I saw her smile. We talked the whole day away after that, and had a great time.
I’ve been lucky enough to see Jen (and her smile) twice since then at the 2nd and 3rd annual Big Summer Potlucks. Fingers crossed I get to see her there again next summer, and that she brings the baby :)
Recipe for Guacamole with Pistachios
Yield: serves 4
I wanted to bring something savory to Jen's virtual baby shower, so I attempted to recreate a delicious guacamole I had at Empellon Cocina in New York City this summer. Empellon uses picked jalapeños in their guacamole but I didn't have any: if you want to make some, Jen's got a great looking Pickled Jalapeño recipe on her blog!
*2 ripe avocadoes
*2 tablespoons fresh lime juice
*2 tablespoons minced red onion
*2 tablespoons minced cilantro, or less/more to taste
*1 garlic clove, peeled and minced
*1 jalapeño chile, minced, plus 1-2 minced pickled jalapeños (optional)
*1/4 cup toasted pistachios, whole or roughly chopped (I left mine whole)
*pinch of coarse sea salt, or to taste
1. Slice avocados lengthwise and remove the pits.
2. Scrape flesh of one avocado into a bowl.
3. Mash the avocado with lime juice, red onion, cilantro, garlic, and jalapeno(s).
4. Dice the other avocado and mix it into the guacamole, then mix in most of the pistachios. Sprinkle with the salt, mix and taste, then adjust seasonings, if necessary. Garnish with the rest of the pistachios. Serve with all natural tortilla chips, or with vegetables for dipping.
Adapted from Empellon Cocina.
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