12-16 oz fresh pineapple, cut into chunks
1 dried chile guajillo, seeds removed freshly ground
3/4 cup pineapple juice
1 teaspoon chipolte chile powder
1 tablespoon sugar (if needed)
juice of 1 lime
Add 3/4 of the pineapple chunks, all of the pineapple juice, chile guajillo, sugar, lime juice and chipolte powder in blender and pulse until almost smooth. Stir in remaining pineapple chunks. Divide evenly into ice pop molds, leaving a 1/4 inch at the top for expansion. Seal and freeze until solid.
Quick note: For this recipe, it would be fine to substitute canned pineapple in juice for the fresh.
Yield: This will depend in how large your molds are. You could also use cups and wooden sticks if you don’t have actual ice pop molds. I personally prefer the smaller sized and liquid tight Tupperware Ice Tups but there are a wide variety of molds available in various sizes on Amazon.
Paletas are Latin American ice pops that are usually made from fresh fruit and often contain chiles. I am actually not much of a ice pop person (in direct contrast to my husband who is absolutely Popsicle addicted) but I find paletas completely irresistible. I think I love these pineapple ones most of all, but I also have a special fondness for cucumber-lime-chile and pickle paletas* as well. There is something very refreshing about a cool pop that has a bit of spice to it.
Even tiny dachshunds can’t resist the allure of the pineapple and chile combination.
*I might be convinced to post a recipe for these too, if there was some interest.