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 tablespoon chili oil, or as needed
- 2 tablespoons popping sorghum
- salt to taste
Instructions
- 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
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!
The popped sorghum is small. I like spicy, though. This was fun to make and try.
To Spicy