Ajo-chipotle Edamame Recipe

Cook edamame

Bring a medium pot of salted water to a rolling boil. Add the frozen shelled edamame and cook until tender, about 3–4 minutes. Drain thoroughly and transfer to a bowl.

Toast garlic (optional)

While the edamame is boiling, warm 1 tablespoon of olive oil in a small skillet over medium heat. Add two smashed garlic cloves and cook, stirring, until fragrant and very lightly golden, about 30–45 seconds. Remove garlic and reserve for blending. (This step mellows raw garlic.)

Make ajo-chipotle sauce

In a blender or food processor combine the remaining 1 tablespoon olive oil, the reserved toasted garlic, the 2 raw garlic cloves, 1 tablespoon chipotle peppers, 1 teaspoon adobo sauce, 1 tablespoon lime juice, 1 teaspoon soy sauce, 1 teaspoon honey, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Blend until smooth, adding up to 2 teaspoons water if the sauce is too thick. Taste and adjust: add more adobo for heat, more honey for sweetness, or more lime for acidity.

Combine edamame and sauce

Pour about two-thirds of the ajo-chipotle sauce over the drained warm edamame and toss thoroughly to coat. Reserve the remaining sauce for serving. Let the coated edamame sit 2–3 minutes so flavors meld.

Finish with oil and sesame: Drizzle the 1/2 teaspoon toasted sesame oil over the sauced edamame and toss gently.

Plate and garnish: Transfer the edamame to a serving bowl. Sprinkle with the thinly sliced scallions and toasted sesame seeds. If you like extra heat, sprinkle red pepper flakes. Serve with lime wedges and the reserved ajo-chipotle sauce on the side for dipping or additional drizzling.

Serve warm or at room temperature: The dish is best served warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days; reheat gently or enjoy chilled.