Ingredients:
4 quarts popped popcorn
3 small dried red chilies
1 package (6-3/4 ounce) peanuts
6 tablespoons margarine
1 package (3-1/4 ounce) roasting pepitas (little peppers)
3/4 teaspoon garlic salt

Heat popped popcorn in oven if it is cold.

Cook chilies and peanuts in margarine over low heat for five minutes; remove chilies.

Add pepitas and pour over hot corn; season with garlic salt.

See also:
Chili Peppers
Sweet Green Red or Chili Pepper Facts

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