Spicy Popped Sorghum

  3.3 – 3 reviews  

Despite having an allergy to onions, my mother-in-law adores Tex-Mex. I made an authentic-tasting salsa without onions after a number of failed attempts; this salsa gets some of its smoky flavor from roasted poblano pepper. So that I can always have some on hand, I’ve started roasting the peppers in large quantities.

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 1
Yield: 1 serving

Ingredients

  1. 1 tablespoon chili oil, or as needed
  2. 2 tablespoons popping sorghum
  3. salt to taste

Instructions

  1. Heat chili oil in a pot over medium heat; add sorghum and cover pot. Cook, shaking constantly, until the majority of sorghum is popped, about 5 minutes. Season with salt.

Reviews

Daniel Wells
Nice idea! My sorghum popped better this way a little better than with the microwave method. Using only chili oil was way too hot for me so I made a second batch using olive oil and then tossed both batches in a paper bag with some chili powder and this made it less spicy and easier to eat. Thank you Ali Shircliff for the recipe! Update 7/7/16 I tried this with Sriracha salt and…YUM!
Erin Martin
The popped sorghum is small. I like spicy, though. This was fun to make and try.
Sharon Parsons
To Spicy

 

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