Chile Lime Tequila Popcorn Recipes

CHILE LIME POPCORN

Steps:

• Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
• Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with salt, if needed.

CHILE LIME POPCORN

Steps:

• Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat. Add the popcorn, cover and reduce the heat when it starts to pop. Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.
• Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.
• Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.
• Heat a small saute pan on medium-high heat. Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes. Cool and serve. Yield: 1 cup

CHILI-LIME POPCORN

Steps:

• Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
• Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.

CHILE-LIME TEQUILA

Steps:

• Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 2 days until infused, then strain and discard solids.

CHILE LIME TEQUILA POPCORN

Steps:

• 1. Preheat the oven to 300F degrees. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside. 2. Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin. 3. Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste. Add more of the butter mixture if you like, and give a second shake. Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it. 4. Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes. *To pop 4 quarts of popcorn, heat 1/4 cup olive oil in a deep pot over medium heat. Add a few kernels to the pot. Once they pop, add 3/4 cup popcorn kernels and shake the pot until they cover the pot evenly. Cover the pot and shake intermittently until the popping slows to 5 seconds between pops. Remove the popcorn from heat and transfer it to whatever bag you are going to use for tossing.

CHILE LIME TEQUILA POPCORN

Steps:

• Preheat the oven to 300F degrees. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside.
• Put the popcorn in a large, clean paper bag or a washable muslin bag.
• In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin.
• Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste.
• Add more of the butter mixture if you like, and give a second shake.
• Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it.
• Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes.