Edamole: A Mexican Edamame Dip
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
water
12 ounces of shelled frozen edamame beans
½ cup cilantro (leaf coriander) leaves
¼ cup lime juice
¼ cup chopped onion
2 cloves of garlic, minced
1 tbsp minced jalapeno pepper (optional)
½ tsp salt
¼ tsp ground cumin
¼ tsp ground coriander seed
a pinch of sugar
1 tbsp vegetable oil
Instructions:
Serves: 6
Bring two cups of water to a boil. Plop in the beans. Bring the pot back up to a boil over high heat. Recude heat to low and simmer for 3 minutes. Turn off heat and cover the pot. Let it sit until the beans are soft, 7-9 minutes. Drain the beans.
Put all of the remaining ingredients except for the vegetable oil into a blender. Add ¼ cup of water. Blend until very smooth. Add the vegetable oil and blend until it is well-combined.
From cookthestory.com