I made these on a warm Sunday afternoon when Grant was working in the garden and I was preparing meals for the week. We wanted an easy snack to go with a couple Modelo beers, and thank goodness we had extra beverages handy – these will burn your lips off if you’re not careful.
Edamame is wonderful just as it is, with a sprinkling of sea salt over the top. But saute it in herbs and spices and you have a whole new experience. I love this combination of smoky chipotle chiles in adobo, nutty garlic and crunchy sea salt.
Be sure to remove all the chipotle’s seeds and mince it as fine as you can – a big bite of chile will not be your happiest experience, even though the flavor is so rich and wonderful.
Adapted from Food & Wine Magazine.
Chipotle Garlic Edamame
- One 14-ounce bag frozen edamame pods
- 1 T EVOO
- 1 chipotle chile in adobo (stemmed and seeds removed), minced
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- Coarse salt and ground black pepper
Cook edamame according to package instructions. Drain and pat dry.
Meanwhile, in a large skillet, heat EVOO and chipotle, garlic and cumin. Add warm edamame pods and cook, stirring, until garlic is softened, 1-2 min. The pods will be bright green with flecks of red chile.
Now, you’re basically done! Remove from heat.
To serve, sprinkle with extra coarse sea salt (I used fleur de sel) and cracked black pepper.
And be careful before licking your fingers…
Enjoy, friends! xoxo