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Ingredients
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Edamame
Poblano Lime Crema
Method
Edamame
- 1
Prepare Edamame
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 2
Cook Edamame
Once the water is boiling, add 2 cups of edamame pods. Boil for 5 minutes.
- 3
Drain and Serve
After cooking, drain the edamame in a colander and serve warm.
Poblano Lime Crema
- 4
Roast Poblano Pepper
Preheat your oven to 400°F (200°C). Place the poblano pepper on a baking sheet and roast for 20-25 minutes, or until the skin is blistered and charred.
- 5
Prepare the Crema
Once the poblano pepper is roasted, remove it from the oven and let it cool. Once cooled, peel off the skin, remove the seeds, and chop the pepper.
- 6
Blend Ingredients
In a blender, combine the chopped poblano pepper, 1 cup sour cream, 2 tbsp lime juice, 1 minced garlic clove, 1 tsp olive oil, 1 tsp salt, and 1 tsp black pepper.
- 7
Blend Until Smooth
Blend the ingredients until smooth and creamy. Taste and adjust seasoning if necessary.
- 8
Serve
Transfer the poblano lime crema to a serving bowl and serve alongside the warm edamame.
