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Recipe courtesy of Marcela Valladolid

Show: The Kitchen

Episode: The Harvest

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Total:: 20 min
Active:: 20 min

Yield:: 4 servings

Level:: Easy

Ingredients

3 tablespoons sunflower oil
1/2 teaspoon salt
1/2 cup popcorn kernels
2 tablespoons chile lime powder, such as Tajin
1/3 cup Chile Lime Pumpkin Seeds, recipe follows

Chile Lime Pumpkin Seeds:

1 cup raw pumpkin seeds
1 tablespoon chile lime powder, such as Tajin
1 tablespoon olive oil

Directions

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.

Chile Lime Pumpkin Seeds:

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

My Private Notes

Name: Chile Lime Popcorn
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons sunflower oil; 1/2 teaspoon salt; 1/2 cup popcorn kernels; 2 tablespoons chile lime powder, such as Tajin; 1/3 cup Chile Lime Pumpkin Seeds, recipe follows; 1 cup raw pumpkin seeds; 1 tablespoon chile lime powder, such as Tajin; 1 tablespoon olive oil