Recipe courtesy of Paletas Betty

Pina con Chile Paletas

  • Level: Easy
  • Total: 6 hr 45 min (includes cooling and freezing time)
  • Active: 35 min
  • Yield: Fifteen 4-ounce paletas
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Ingredients

Chile Flakes:

2 dried japones chiles

Paletas:

2 cups water

1 cup sugar 

1 ripe pineapple, chopped (about 3 cups) 

1 tablespoon lime juice 

Directions

Special equipment:
a spice grinder; ice pop molds; 15 ice pop sticks
  1. For the chile flakes: Preheat the oven to 250 degrees F. Roast the chiles on a baking sheet in the oven, tossing and turning several times, until they start to deepen in color, 2 to 3 minutes. (The chiles should be crisp but not burnt.) Let cool, then remove the stems and seeds. Using a spice grinder, grind the chiles into small flakes.
  2. For the paletas: Combine the water and sugar in a medium saucepan over medium heat. Heat until the mixture reaches 200 degrees F. Remove from the heat and carefully pour into a bowl.
  3. Add 2 cups of the chopped pineapple to the bowl and blend until smooth using an immersion blender. Stir in the lime juice, 1 teaspoon of the chile flakes and the remaining 1 cup chopped pineapple.
  4. Pour the mixture into ice pop molds and freeze for 1 hour. Insert ice pop sticks and freeze until set, 5 to 6 hours.

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