Edamame Dip - cooking recipe

Ingredients

16 ounces frozen shelled edamame (podless)
3/4 cup chopped fresh cilantro or 3/4 cup flat leaf parsley
1 small red onion, finely chopped
2 small Thai red chili peppers, minced
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 cup fresh lime juice (2 juicy limes)
1 tablespoon sugar or 1 tablespoon honey
kosher salt
fresh ground black pepper
lime slice, for garnish (optional)

Preparation

Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.
In a food processor, coarsely puree the edamame and the remaining ingredients with 2 tablespoons water, leaving some chunks.
Adjust the seasonings.
Transfer to a serving bowl and, if you like, place lime slices on the sides of the bowl as you would for a margarita.