Chipotle and lime popcorn

Ingredients

• 100 g popping corn
• 2 tbsp sunflower oil
• 20 g butter
• 1 lime
• 1/2 tsp Xalte Chipotle salt

Method

1. 1Wash and dry the lime and grate only the green part of the skin with a fine grater, because the white part is bitter. Mix the zest with the 1/2 tsp of Xalte Chipotle salt in a small bowl.
2. 2Put the oil and three kernels of corn in a large lidded saucepan, about 24 cm wide, over a medium-high heat, and cover. When all three kernels pop, the oil is at the right temperature.
3. 3Add the rest of the corn, cover and shake the pan so every kernel is coated in oil.
4. 4Hold the lid on and shake the pan every 20 seconds while they pop, for 2 to 3 minutes. Take it off the heat when there are 2 or 3 seconds between pops; if you wait longer, they burn.
5. 5Tip the popcorn straight into a large bowl. Put the butter in the pan, which is still hot, and stir for about 30 seconds until it melts.
6. 6Pour the butter over the popcorn, sprinkle over the salt and zest mixture and toss well with your hands or two spoons. Serve warm.