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Norma and Irma Paz’s Pineapple-Chile Ice Pops

Recipe information

  • Yield

    10 popsicles

Ingredients

1 medium ripe pineapple, peeled and cored
1/2 cup fresh lime juice
4 pinches fine salt
2 cups sugar
10 pinches chile de árbol powder or cayenne pepper, or to taste

Preparation

  1. Step 1

    Puree the pineapple with an immersion blender or in a food processor, but keep some texture to it. Stir in the lime juice, salt, and sugar by hand until dissolved. Add the chile powder. Fill 3-ounce molds and freeze the popsicles for at least 24 hours and up to 2 days.

    Step 2

    Dip the molds in lukewarm water to loosen the ice pops, and then pull them out.

Bobby Flay's Throwdown!
TagsPopsicleFrozen DessertDessertPineappleFruitLimeCitrusChile de ÁrbolChileVegetableSnackEasyNo-CookFood ProcessorCookbooks
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