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by La Cocina •

Ancho Chile & Tamarind Pineapple Paleta

Ancho Chile & Tamarind Paleta ingredients 3 cups of pineapple juice  2 tbsp SALSAOLOGY Ancho Chile & Tamarind sauce 1 can of diced pineapple method Pour pineapple juice into a bowl and mix in SALSAOLOGY Ancho Chile & Tamarind sauce-- whisk ingredients together.  Drain diced pineapple and place in each popsicle mold. Fill popsicle molds with pineapple juice and sauce mix. Add popsicle sticks and place mold in the freezer.  Leave paletas in freezer for about 3 hours to freeze completely.  To unmold paletas, run mold under warm water for about 20-30 seconds. Remove paletas one at a time-- Enjoy! info makes 10 paletas