2-4 Tablespoons olive oil
2 Tablespoons jalapeño chilli pepper, thinly sliced
8 cups freshly hot-air popped popcorn
2 Tablespoons grated lime zest
Handful cilantro leaves, coarsely chopped
Heat oil and jalapeño in small skillet over medium heat.
Cook briefly until jalapeño sizzles.
Add salt, if desired, and continue cooking a little longer.
Remove from heat, and allow to cool.
Remove jalapeño from the oil before drizzling oil over the popcorn and toss.
Sprinkle with fresh lime zest and cilantro.