Ingredients

10 popsicles

　　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

　　

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.

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