Easy Chile-Lime Popcorn
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
1 bag microwave popcorn
2-1/2 Tbsp. Chimayo chile powder
1/4 stick of butter melted with 1/4 cup fresh squeezed lime juice
Place a bag of microwave popcorn into the microwave and cook according to the directions on the package. When the kernels have finished popping, sprinkle the chile powder over the popcorn and drizzle with the melted lime butter. Toss well and enjoy.