Chile Lime Popcorn Recipes

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.

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.

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

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.

Steps:

• Heat the oil in a large, heavy pan until it is very hot.
• Add the popcorn and cover with lid.
• Reduce the heat.
• Shake the pan occasionally so all the corn will cook and it will not brown.
• When the popping sound stops, remove pan from the heat and let cool slightly. Discard any kernels that have not popped.
• Add the chili powder. Shake the pan again and again to make sure that all of the corn is covered with chili powder.
• Transfer to a bowl. Add lime juice just before serving.