Pina con Chile Paletas

Name: Pina con Chile Paletas
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT6H45M0.000S
Yield: Fifteen 4-ounce paletas
Ingredients: 2 dried japones chiles; 2 cups water; 1 cup sugar; 1 ripe pineapple, chopped (about 3 cups); 1 tablespoon lime juice

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Level: Easy

Total: 6 hr 45 min (includes cooling and freezing time)
Active: 35 min

Yield: Fifteen 4-ounce paletas

Level: Easy

Total: 6 hr 45 min (includes cooling and freezing time)
Active: 35 min

Yield: Fifteen 4-ounce paletas

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

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.
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.
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.
Pour the mixture into ice pop molds and freeze for 1 hour. Insert ice pop sticks and freeze until set, 5 to 6 hours.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Paletas Betty, Chandler, AZ