Re: [CH] Popcorn Heat
Rich McCormack (macknet@cts.com)
Thu, 19 Nov 1998 07:45:43 -0800
Pieters, Rob (NL01) wrote:
>
> How do you make these Hotpoppers? just pop the corn in the oil?
> Or do you put the oil on the popcorn?
> Like to know that, sound very interesting!
Not the original "peppers on popcorn" poster here, but...
I make hot, spicy popcorn by popping the corn in chile flavored oil
and then sprinkling liberally with Via Nueva brand Pico de Gallo
Mexican seasoning mix (ingredients: salt and mixed chile powders).
The spice mix is also good for sprinkling on homemade tostaditas
and potatoe chips or storebought tortilla chips (non-salted).
FWIW: I make my chile flavored oil by heating a combination of corn
oil, peanut oil and a few dashes of sesame oil to 250 - 275 degrees
fahrenheit in a small saucepan and adding misc. dried chiles (and
occasionaly fresh, which I cut into pieces and heat in the oil until
thoroughly crisp) until I get the flavor and heat level I want. As
the chiles turn dark, I remove and add more. Another flavorful and
colorful addition to chile oil is dried orange zest (or fresh if
it's heated until crisp). I thoroughly strain the oil through a
fine seive into another saucepan while it's still hot and then
bottle when it cools without adding anything (dried or otherwise)
to the bottle. I keep it on the counter by my stove and it's not
killed me yet.
If it seemed necessary to add a chile to the bottle for some reason,
I'd slit dried chiles down their length to make sure hot oil get's
inside and add 'em to the oil while it was still at least 250 degrees
and maintain that heat level for another 10 or 15 minutes. Then,
I'd drop one or two in each bottle when bottling the cooled oil.
--
Rich McCormack (Poway, CA) macknet@cts.com
Who is Rich McCormack? Find out at...
http://members.cts.com/crash/m/macknet/