Puesto is a California based mexican restaurant. They have great food, a good vibe and great margaritas. But let’s talk about the pistachio salsa they serve. The first time I went there, they brought out the chips and red salsa. Ok, so that was good….yeah, yeah. But there was this little tiny cup of green stuff. I tried it and holy crap, I was like whaaaaaaaaattttt?????? I asked the server what it was and she explained that it was their special pistachio sauce. I asked for more and she looked at me like I was crazy.
Apparently they aren’t overly generous with it since “pistachios are pricey”. I suggested that they charge for it if it’s that pricey, but don’t be stingy with it, because I sure would pay for it! Back then, it wasn’t even listed on their menu. The next time I went, I wasn’t served any and had to ask for it. Once again, out came the tiny little serving. I’m not kidding you when I say the serving size is tiny. You get maybe 1/4 cup of it. Geeeesh.
I was obsessed with this green concoction. I get like that when I discover something new. I will have something over and over and over until I tire of it. I tried to copy it but it never came out right. Come to find out, I was making it far more complicated than it really was.
I stumbled across a recipe recently and was shocked at how easy it is. I was really surprised to learn there was water in the recipe! I made one little tweak from the recipe and that was by adding a bit of fresh lime juice. I am so excited and now I can have as much as I want until I get sick of it. I may even try making it with toasted pumpkin seeds instead of pistachios. Ohhhhh, that sounds pretty darned good actually.
I really hope you will try this recipe. Homemade fried chips, a bowl of this (not a tiny little serving like the restaurant) and a margarita……ahhhhhhhhhhhh, I am happy. You will be too!
2 fresh serrano peppers (I would start with 1 and if you like more heat, add another)
2-3 cloves of garlic
1 3/4 cup shelled pistachios
juice of half of a fresh lime
1 cup of water (Don’t just pour it all in at once. Just add a bit at a time to desired consistency) I did use 1 cup
salt to taste
In a skillet with a bit of oil, fry the peppers and garlic until blistered and lightly browned. Put them into a food proccessor and pulse until its all minced up.
Roughly chop pistachios (I used a meat tenderizer and pounded the hell outta them! Then place them into the food processor with the peppers and garlic. Add a bit of the water and pulse, pulse. Keep adding water until you have the consistency of a regular salsa. Mix in the lime juice and salt to taste.
-as a dip with tortilla chips
-spoon on tacos
-great on fish or baked chicken