How To Make Quick No-Cook Spicy Edamame Salsa

We’re all about teaching women and their families, how to cook, cook plant-powered meals smarter, not harder. Today we’re making Are you guys ready for this? This is super cool. We’re making an edamame a spicy at a mommy salsa. You heard me right, spicy at a mommy salsa. So if you’re like me, and tons of other people in the world, you know that tomato sauces are amazing. But sometimes you get exhausted from eating them, you’re just bored, right?

Or I’ve been hearing a lot of my visitors who are intolerant to tomatoes or allergic to tomatoes. Or for those of you who suffer from acid reflux, as I used to when I was pregnant with each one of my children. That was a long time ago. I couldn’t do tomatoes, they would just make me really ask through fluffy. That’s a word. So I like to come up with like different versions of salsa to kind of dip with some tortilla chips, put in a sandwich, use some red pepper sticks or cucumbers, and just do something fun with it. So a spicy edamame a salsa.

Rough Chop EdamameĀ 

Let me quickly show you all our recipes are really easy. So hang on, okay, we are doing 1/4 of a cup of better mommy. Okay, so we’re just gonna go ahead and do a rough chop on this. You could make this into a salad by keeping them whole but we’re not going to we’re just gonna do a rough chop. edamame is a great source of protein. And also calcium, it’s got some calcium in there. Okay, and it’s vegan too, right?

We try our very best to show you all our recipes vegan, but also substitutions of adding cheese or dairy if you would like okay, so a rough chop on this, I’m going to make sure that I get it nice and minced. Kind of like garlic. Okay, kind of like if you had minced garlic. And you could use a food processor for this or you could most definitely, you know, do this by hand. Do whatever floats your boat, but get into the kitchen. Okay, get into the kitchen. Okay, that looks great. That’s a nice rough chop on this.

Combine it with our bowl

And now what we’re going to do is we’re going to go ahead and combine it with our bowl that has two tablespoons of chopped cilantro. Okay, so here’s your chopped at a mommy. Do you get where I’m going here? I mean, if you do, definitely tell me in the comments.

Okay, so I’ve got the edamame Berry and the cilantro. Now I’m going to go ahead and add a juice of half a lemon or lime. You choose you to choose. Do not make an excuse that you can’t make this if you don’t have a lime or lemon. Just saying. Okay, so there we go. Whoops, I got a seed. Right there. Okay, and then we’re gonna hit this with some salt and pepper and some salt.

Jalapeno Mince

And I’ve got a jalapeno. I like spicy. So I’m going to get a quarter of a jalapeno. Keep the seeds in and give us a good mint. For those of you that don’t like spicy, go ahead and take the membranes out of this and the seeds and chop it up. If you can’t do any spice, just admit the jalapeno part, right?

All I’m doing is I’m taking my knife and running it back and forth, mincing it just like this. If you don’t have a jalapeno, you could do some crushed red pepper. It’s all up to you. Okay, it’s all up to you. You make it yours. Okay, so I love spicy. I’m putting the quarter of a jalapeno. Almost there. Almost there. Almost there. Bear with me. I also feel like cucumbers would be an amazing addition to the salad. I mean from the salad to the salsa.

Mix Together

Do you know what I mean? I think it would so that is basically it. I’m gonna grab a spoon. Get a little bit of extra virgin olive oil put about a tablespoon of extra virgin olive oil. And I’m going to give us a mix. By the way, not that I plan this but this reminds me of the St. Patrick’s Day telephone book how cool. This is. Okay, I’m
gonna bend down just a little bit.


Oh my god. This is a party My gosh, this your eyes. This is a party in my mouth right now. Totally, absolutely amazing. So delicious. So easy. I think I’m gonna just have this as a snack like I think this would be an awesome sound for tortilla chips or a cracker.

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