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Sriracha Hot Chili Recipes
Sriracha Basil Popcorn
1 Tbsp olive oil
½ cup unpopped popcorn kernels
3 Tbsp butter
¼ cup Sriracha powder
1 Tbsp lime juice
½ Tbsp chopped basil
Heat the olive oil and 3 popcorn kernels in a large saucepan over medium heat.
When the kernels begin to pop, pour the rest of the kernels into the pot. Cover the pot and continue to cook for about 6-7 minutes, occasionally shaking the pan to keep the kernels moving. When the popping slows, move pot from heat and let stand for another minute.
In a separate small saucepan, melt butter over medium-low heat. Add Sriracha and lime and stir to combine.
Place popped popcorn in a large bowl and drizzle Sriracha butter over the top. Mix in chopped basil. Toss to evenly coat popcorn.
This popcorn still involves a little butter, but the stars are the flavorful heat of Firehousechilli Sriracha powder and the zesty goodness of lime juice.
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