This is my take on the popular Ensalada de Noche Buena (Christmas Eve Salad) that is served in Mexico.
This recipe combines two of my favorites—chile and popcorn. Adjust the heat of this candy by the type of chile you use. Make with New Mexican for a mild heat, cayenne for more fire and chile de arbol for somewhere in between. Don’t use microwave popcorn because of its salt and fat content.