Chupa Cabra Infused Popcorn
aka "Corn on the Cabra"

Ingredients:
2 TBSP Coconut Oil
Popping Corn
El Gringo Picante™ Chupa Cabra sauce
Salt (if desired)

Directions:
On medium high heat in a medium saucepan, add 10 drops of Chupa Cabra sauce to melted coconut oil.
Mix well.
When the oil begins to sizzle, cover bottom of pan with a layer of popcorn kernels
Cover.
When you hear the first kernel pop, shake pan as necessary to prevent burning.
When the popping stops, remove from heat.
Salt to taste and serve!

*you can also use other El Gringo Picante™ hot sauces for varying heat results, but you can no longer technically call it "Corn on the Cabra".

*you can however, apply some Chupa Cabra sauce to corn on the cob and call that one "Corn on the Cabra" as well.

1/23/16