Step 1

Cook the edamame in gently simmering water for about 8 minutes, or until tender. Drain.

Step 2

Combine the edamame in a food processor with 1/4 cup water, the lemon or lime juice, and cilantro. Process until smooth.

Step 3

Add the hot chile pepper or canned chiles and the avocado (large chunks are fine) and either pulse on and off to leave it chunky, or let the processor run if you’d like it to be smoothly blended with the edamame.

Step 4

Scrape the mixture into a small serving container. Taste and add more lemon or lime juice if you’d like, and season with salt and pepper. Serve at once with tortilla chips.