Ingredients

• 1 cup edamame, shelled
• 4 cups water
• 1 tablespoon kosher salt, for water
• 1 teaspoon olive oil
• Kosher salt and cracked pepper
• 1 tablespoon Bill's Chile and Herb Mix, recipe follows
• 4 tablespoons chile powder
• 4 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoon chipotle powder
• 1 tablespoon dried thyme
• 1 tablespoon dried tarragon
• 1 teaspoon dried dill weed
• 1/2 teaspoon dried sage
• 2 tablespoons Szechuan peppercorns, crushed
• 1 teaspoon cumin seed, crushed
• 1 tablespoon coriander seed, crushed

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Instructions

1. Bring the water to a slow boil over medium heat. Add the salt. Add the edamame and cook for 5 minutes. Drain. Never wash after cooking. Place on sheet pan to cool. Heat a saute pan with the olive oil. Add the edamame and season with salt, pepper and herb mix. Toss and serve.
2. Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.