epicurious
Tangy Tomato-Chile Popcorn
Tomato powder makes a simple, umami-packed seasoning you'll want to lick off your fingers while you're snacking.
👥 6 Servings👤 Rachel Gurjar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●bowl
- ●oven
📝 Preparation Steps
1
Grind ½ cup tomato powder, 2 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, 2 tsp. garlic powder, and 1 tsp. cayenne pepper in spice mill until very fine, about ⏱️ 30 seconds. Transfer spice blend to an airtight container.
. Diamond Crystal or 3½ tsp. Morton kosher salt2 Tbsp. garlic powder2 tsp. cayenne pepper1 tsp
2
Heat 3 Tbsp. avocado oil or vegetable oil and 3 Tbsp. ghee or unsalted butter in a large Dutch oven or other heavy pot over medium-high. Add 2 yellow popcorn kernels (from ½ cup) and shake pot gently to coat. As soon as kernels begin to pop, add remaining popcorn kernels, cover pot with a large splatter screen or lid (leaving it slightly askew), and cook, shaking often, until most of kernels have popped, about ⏱️ 4 minutes. Remove from heat and let sit until popping has stopped. Transfer popcorn to a large bowl.
. avocado oil or vegetable oil3 Tbsp. ghee or unsalted butter3 Tbsp
3
Sprinkle about 4 Tbsp. spice blend over popcorn and toss to coat (save remaining spice blend for more batches of popcorn). Do Ahead: Spice blend can be made 3 weeks ahead. Store at room temperature.
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