Popcorn with Jalapenos & Extra Virgin Olive Oil

I love easy and flavorful appetizers especially when hosting a large crowd at parties. This "recipe" ticks all the boxes; quick, delicious, effortless, flexible and spicy. What could be better?

I always use extra virgin olive oil when making popcorn; a good quality oil for popping and an excellent version for drizzling. Freshly popped organic white corn drizzled with olive oil and sprinkled with sea salt is hard to beat but today I added both fresh and dried chopped jalapeno. So good! This recipe is being added to the appetizer menu for casual parties or whenever I want an easy & fast snack with a bit of heat.  Enjoy! and Happy 4th of July.

Popcorn with Jalapenos & Extra Virgin Olive Oil
(makes 14-16 cups)

1/4 cup extra virgin olive oil plus more for drizzling
1 cup organic popcorn kernels
1-2 fresh jalapenos, seeded and minced
1-2 tbsp dried jalapenos (see resources)
coarse sea salt

Add 1/4 cup olive oil and 1 kernel popcorn to large pot with cover. Heat oil until hot and popcorn kernel pops. Add remaining popcorn and cover pot. Shake pot frequently. Kernels will begin popping. Continue cooking until popping stops. Remove from heat.

Drizzle 2 tbsp olive oil over hot popcorn. Add 1 chopped jalapeno, dried jalapeno and 2 tsp salt. Toss until well mixed. Taste and add additional olive oil, jalapeno and/or salt to your preference. Serve immediately

It is "4th of July Themed" week at Food Network's
 #SummerSoiree roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite 4th of July recipe? Please share in the comments section and/or link to your blog if you have one. 
The Heritage Cook: Firecracker Salad
Jeanette's Healthy Living: Brazilian Acai Breakfast Bowl
Weelicious: Magical Fruit Wands
Sweet Bake Life: Patriotic Moscato Gelatin Shots
Virtually Homemade: Traditional Potato Salad
Dishing With Divya: Red, White and Blue Fruit Salad
Feed Me Phoebe: Red, White and Blue Coconut Panna Cotta Cups
Domesticate Me: 12 Foolproof Recipes for the Fourth of July
Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad
Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes
Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil
Elephants and the Coconut Trees: Mini Cherry Blueberry Pies
Devour: Star Sweets for the 4th
Swing Eats: Corn Dogs (Gluten-Free)
Daily*Dishin: Dilly Potato Salad
FN Dish: 4th of July Treats

best,

Diane

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California Girl in Taos

napa farmhouse 1885

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