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A Wine-Friendly, Spicy Edamame Appetizer

Before I get into the recipe portion of this post I must warn you — it calls for one bag of edamame, but you'll want to buy two because you'll have some chipotles left over and will be kicking yourself for not having more after you finish eating the first batch. You have been warned!

So, whether you are starting out the evening with a glass of Riesling in hand or you're coming home from many glasses of spicy Syrah, this savory (yet healthy) snack is a perfect start or end to your evening!


  • 1 bag of frozen edamame
  • 1T olive oil
  • 1 chipotle in adobe (toss the whole pepper in breaking it up with the back of a spatula)
  • 1/2 t of cumin
  • 1 clove of garlic (minced)
  • Generous tosses of  sea salt

Boil edamame in water according to package directions while heating the olive oil in a pan over medium heat. Add the chipotle, garlic and cumin, mixing until blended. Drain the edamame in a colander and add directly to the skillet, stirring to combine and heated through.

Sprinkle generously with sea salt and enjoy.

Adding the whole chipotle and sprinkling with generous amounts of sea salt adds an even spicier, saltier dimension to this recipe, which I adapted from Food and Wine.  Your empty shells will add up quickly, and just remember to heed the warning from the beginning of this post — go ahead and pick up that second bag!

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