Chile Lime Popcorn Recipes
CHILE LIME POPCORN
Provided by James Briscione
Time 5m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
ROASTED CAULIFLOWER POPCORN WITH CHILE-LIME SEASONING
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Toss the cauliflower with the oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until tender and browned in spots, 15 to 30 minutes.
- Toss the roasted cauliflower with the chile-lime seasoning and transfer to a serving bowl.
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- Preheat the oven to 300 degrees F. Line a baking sheet with foil, silicone baking mat or parchment paper. Set aside.
- Put the popped popcorn in a large, clean paper bag or a jumbo-sized ziploc bag (which is what I used). In a small bowl whisk together the butter and lime juice. In another small bowl combine the lime zest, black pepper, salt, red pepper, and cumin.
- Drizzle half of the butter mixture over the popcorn, fold over or close 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 or close 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. Toss to combine.
- Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5-7 minutes. Store in an airtight container until ready to serve (this is best served within a few hours).
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