3 lb. pistachios (9 cups in shells)
2 cups of pureed jalapeno peppers (approx. 3 cups of sliced canned - jalapenos - drained before pureeing)
1 cup fresh onion puree (approx. 1-2 large onions)
1 tbsp. minced garlic
1 tsp. salt

Puree jalapeno peppers to measure 2 cups. Puree onions and garlic together to measure 1 cup. Combine to jalapeno pepper puree and the onion puree has been forced into the cracked shell openings as possible. Dry in dehydrator for 24 hours or until crisp. Or dry in oven at 150-175°F until pistachios are dried.