Jalapeno Tequila Pops
Hello & Happy Monday!!
I know it’s Monday, but that’s even more reason to enjoy this Jalapeño Pops!
I honestly haven’t been all about spice until the past year, but today I can’t imagine a myriad of my go to recipes without it. Spice adds another dimension to everything and in my personal option improves flavor profiles.
For me, it’s like adding the standard tsp of salt to everything!
What I love most about this recipe is that it’s sweet, spicy, yet creamy, and can even be made without alcohol.
Also, while you can just rho in one jalepno in these pops and call it a day. By reducing the with sugar, you make a simple syrup that more concentrated and packs more heat. If you love jalapeños in your cocktails you can make larger portions to be used in cocktails by following the same instructions.
If you love summer pops that are refreshing, but that also bring the hat. You need to try this recipe for Jalapeño Pops
Why these pops rock:
Can be made with or without alcohol
Great for entertaining
Spicy foods actually help you burn calories
- 1-2 jalapeños
- 3 cups mango, pureed.
- 3 Tbsp tequila
- 1/2 cup sugar
- 1/2 cup water
- 1 can coconut milk
- 1tsp lime zest
- 1/2 lime
- Remove the tops off the peppers and thinly slice. Remove seeds if you want less heat. Throw sugar and water in a pan, combine and dissolve star, add jalapeños, and cook on med/high heat for 5-7 minutes.
- As those jalapeños cook take the mango and puree in a food processor. Add the fresh lime. The jalapeños should start to reduce. Once reduced add the mixture to the mango and combine. You can leave out those jalapeños and add fresh if you like as the color won't be as bright after cooking. Add the tequila.
- Combine the coconut milk with lime juice and zest, now fill the molds. Add the mango blend and fix the peppers to the sides, freeze for 10-15 minutes, then add the coconut milk blend.
- Insert sticks and cover. Freeze until solid, 4-5 hours or overnight.To unmold the pops, fill your sink with hot tap water. Immerse the mold up to, but not over, the top edge for 15 seconds. If the pops don't slice out easily, immerse for a few more seconds.