OK all you chili-heads... here is something for you!
Icy cold, spicy hot, sweet, tart. Oh... YUM! Beware... do not offer this to the children!
This is for ADULTS ONLY!
Today is July 4th, 2011 and I prepared this recipe from the book "Paletas" by Fany Gerson and it is a winner!
This will feel like sparklers going off in your mouth with a nice after-burn.
Paletas de Piņa con Chile
1 c. WATER
1/2 c. SUGAR
1 small SERRANO CHILI or JALAPENO PEPPER, split lengthwise
1 ripe PINEAPPLE, peeled
2 Tbsp. freshly squeezed LIME JUICE
1-2 tsp. ground DRIED CHILES (piquin, guajillo, or arbol)... I used arbol
1/2 tsp. SALT
Combine the water and sugar in a small saucepan.
Cook over mediu-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
Add the serrano chili, lower the heat, and simmer for 5 minutes.
Let cool to room temperature. Strain through a fine-mesh sieve and discard the chili.
Finely dice 1 1/2 cups of the pineapple and coarsely chop the rest.
Mix the finely diced pineapple with the dried, ground chile and salt and set aside.
Put the coarsely chopped pineapple in a blender or food processor, pour in the syrup, lime juice and blend until smooth.
Divide the blended mixture among the molds leaving enough room for the diced pineapple.
If using conventional molds, don't snap on the lids yet.
Freeze until the mixture has a slushy consistency... about 30 minutes. (This will prevent the diced pineapple from sinking to the bottom when added.)
Drop the diced pineapple into the ice pops, dividing it evenly among the molds. If it floats, push it down with a small spoon or an ice pop stick.
Snap on the lid and freeze until solid, about 5 hours.
If using glasses or unconventional molds, freeze until the pops are beginning to set (45 minutes to an hour), then insert the sticks and freeze until solid.