Many of you have requested the recipe for our Jalapeño PopCorn. John was inspired to create it years ago when a customer raved about a pepper popcorn that he had eaten at a bowling alley. John thought to himself, "with all the fresh ingredients we have around here, we should be able to make a kick-butt spicy popcorn." Karen took over and perfected John's original recipe. I've been trying to get the details from John or Karen on how we make the Jalapeño Popcorn. Both of them give me slightly different versions (John uses fresh garlic and Karen uses garlic powder).
* Vegetable Oil (amount per instructions on popcorn you use)
* Fresh Garlic thinly diced or garlic powder (if using garlic powder add at end in bowl)
* Jalapeno thinly sliced and diced (Again to taste-Karen uses about a tablespoon per half cup of kernels).
Leave a few thin round slices to impress a guest. Looks pretty but be careful about eating it unless you like it hot.
* A Good Quality Pop Corn
* Garlic Powder and Salt to taste
Heat the oil in a large deep pot. If using fresh garlic add now along with diced jalapeño and popcorn kernels. Mix and sauté until all the flavors are infused in the oil and kernels are well coated. Kernels should start to pop. Be mindful of the directions on the brand you use. Move the cooked popcorn to a large serving bowl. If you are using garlic powder like Karen, add it now along with salt and melted butter to taste. Heck...I love garlic so I vote for both fresh and powder in mine!
There you have it: spicy and tasty Jalapeno popcorn. We've been serving it up at the Inn for over a decade to rave reviews. Let me know if you attempt it. Or, just join us for Jalapeño PopCorn Happy Hour in our bar on Wednesdays. You can also use a Jalapeño Salt Topping, but trust me you won't get the same rich deep flavor as using the real stuff. Enjoy!