Chilli and lime popcorn: Difference between revisions
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[[Image:Popping corn.jpg|300px|thumb|right|75 g of popping corn]] | [[Image:Popping corn.jpg|300px|thumb|right|75 g of popping corn]] | ||
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A typical Mexican snack. | A typical Mexican snack. | ||
===Ingredients=== | ===Ingredients=== | ||
Revision as of 17:12, 18 March 2014
| Chilli and lime popcorn | |
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| Servings: | Makes 6 litres of Chili and lime popcorn |
| Ready in: | 10 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 5 minutes |
| Difficulty: | 
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A typical Mexican snack.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30 ml vegetable oil
- 225 g popping corn
- 2 teaspoons chilli powder, as mild or as hot as you like
- 2 limes, squeezed
Method
- Heat the oil until its is hot.
- Add a couple of kernels and cover immediately with a lid.
- Once the corn pops, you know that the oil is at the correct temperature.
- Add the rest of the corn, cover immediately again and shake the pan from time to time to ensure even cooking.
- When the popping has ceased, remove from heat and keeping it covered, allow to cool a little.
- Remove any unpopped corn and discard.
- Add the chilli powder and shake the pan until the corn is coated in it.
- Pour into a bowl and squeeze over the lime juice just before serving.
Variations
Use lemon juice if preferred (or the juice of preserved lemons). Any ground spices or spice mix may be substituted for the chilli powder.
Chef's notes
Do not be tempted to lift the saucepan lid which the corn is cooking. It would also be advisable to wear oven gloves when adding the corn.