Mexican Chili Popcorn
Mexican Chili Popcorn is Dear Husband’s favorite popcorn of all time.
He loves the spiciness of the popcorn as you’re eating it, and he says it has a really nice “afterburn” once you’re done.
How I made the Ingredients
Every year I grown Mexican Chili’s in my Optimistic Garden. The idea is that if you plant spicy peppers near your other plants it will keep the squirrels and other critters from munching on the plants in your garden. It works pretty well.
But I end up with a LOT of peppers.
First I pick the peppers.
Sharon Matten picked a peck of peppers. If Sharon Matten picked a peck of Peppers, then how many peppers did Sharon Matten Pick?
I use the fresh peppers to spice up summertime and fall recipes, but most I let dry out.
Then the fun begins.
What to do with Dried Spicy Peppers
Last year I tossed a bunch of the dried Optimistic Garden Peppers into a tightly sealed jar with olive oil. It took a while but I have amazing Chili Oil that I use in most of my spicy recipes.
I also use a mortar and pestle to crush them.
Once the peppers are crushed, I store them in labeled airtight jars to use later.
How to make the Mexican Chili Popcorn
My recipe is almost completely homemade, using ingredients grown in my Optimistic Garden, but you can purchase chili or spicy oil at your local grocery store or online.
I call this Mexican Chili Popcorn because Mexican Chili’s include a wide variety of peppers. You can use your spicy favorites.
Here’s the recipe.Print
As spicy as you like. I made mine using homemade chili oil and dried crushed peppers from my Optimistic Garden. Dear Husband likes the “afterburn”.
- 1/2 cup popcorn kernels
- 2 tablespoons chili oil
- 1 teaspoon crushed chili/red pepper
- 1/4 teaspoon popcorn salt
- Place the popcorn kernels, chili oil and crushed red pepper in a large 6-8 quart stock pot with a tight fitting lid. Stir to combine.
- Cover the pot, and cook over medium/high heat, vigorously shaking the pot back and forth/side to side until the popcorn starts to pop.
- Reduce the heat to medium and continue to allow the popcorn to pop, shaking constantly.
- When the popcorn has slowed popping considerably, remove the pot from the heat. Allow the pot to rest covered until the popcorn has completely popped.
- Uncover and sprinkle the popcorn salt over the popcorn. Toss to combine.
I’ve actually debated about using my crushed ghost peppers in this recipe, but haven’t had the courage. Let me know if you use any unusual or particularly spicy chili peppers, just make sure they are dehydrated before using.
Keywords: Popcorn, Spicy Popcorn, Mexican Chili Popcorn, Gluten Free, Plant Based, Dairy Free, Nut Free, Healthy Snack
For more Gourmet Popcorn recipes check out my post 12+ Gourmet Popcorn Recipes.
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