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”.
Mexican Chili Popcorn
Mexican Chili Popcorn is Dear Husband’s favorite popcorn of all time.
Seriously.
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.
Optimistic Garden Peppers. I wait until they turn red before picking them.
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?
Just a few of my bounty of Optimistic Garden Peppers.
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.
Last year I put up the chili oil using peppers from my Optimistic Garden. It’s amazing.
I also use a mortar and pestle to crush them.
Making homemade Crushed Red Pepper. I make sure to wear gloves – these babies are spicy. I also make crushed ghost peppers. Those are scary. Really really scary.
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.
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Mexican Chili Popcorn
- Prep Time: 5 mintues
- Cook Time: 10 minutes
- Total Time: 15
- Yield: 15 cups 1x
- Category: Snack
- Method: Cooking
- Cuisine: Plant Based
- Diet: Kosher
Description
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”.
Ingredients
- 1/2 cup popcorn kernels
- 2 tablespoons chili oil
- 1 teaspoon crushed chili/red pepper
- 1/4 teaspoon popcorn salt
Instructions
- 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.
- Enjoy!
Equipment
Zeta The Land Of Galilee, Oil Olive Extra Virgin With Hot Peppers
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Orville Redenbacher’s Gourmet Popcorn Kernels
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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.
For more Gourmet Popcorn recipes check out my post 12+ Gourmet Popcorn Recipes.
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