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Lime-Chile-Cilantro Paletas

Lime-Chile-Cilantro Paletas

For the record, I've never made a paleta in my life. But that being said, some of my favorite childhood memories in Mexico have included paletas de limón (lime popsicles).

As a little girl I wasn't a huge fan of spicy things and I can even recall a few times when I accidentally ate a chile from one of Mami's dishes and ran around the house yelling, "piiiiiiica!" ("pica" is Spanish for "spicy").

But now, I like spicy! Which is why I'm going to make my paletas de limón with salsa de Valentina and Tajín.

Since people enjoy different levels of spicy, I decided to make three different versions: pica, medium, and mild.

Personally, I like my paletas de limón as natural as possible. That's how you know they're the real deal. I did a little research and the closest thing I could find for inspiration was Fany Gerson's recipe from the book Paletas.

If this is your first time making paletas, here are some tips I wish I had known before.

Let’s get started! 

Lime-Chile-Cilantro Paletas // Makes 9

Ingredients:

  • 2 ½ cups of water
  • 1 cup of sugar
  • 3 ½ (1-inch strips lime zest)
  • 1 ½ cups freshly squeezed lime juice (14 small limes)
  • ½  cup finely diced cilantro
  • 1 bottle Valentina Salsa (Red label, 12.5 oz or larger)
  • 1 bottle Tajín

Steps:

Lime-Cilantro Juice

  1. Finely dice about ½ cup of cilantro.
  2. In a large saucepan, combine the water, lime zest, and sugar.
  3. Cook and stir the water-lime mixture over medium heat until it comes to a boil (making sure the sugar has dissolved).
  4. Let the water-lime mixture cool to room temperature.
  5. In a small bowl, cut and juice your 14 limes.
  6. Using a fine mesh sieve, transfer your lime juice into a large bowl.
  7. Remove the zest from your water-lime mixture.
  8. Add your finely diced ½ cup of cilantro and water-lime mixture into the large bowl with lime juice. Stir until it is mixed throughout.
  9. Once again use a fine mesh sieve and transfer your lime juice into a new large bowl to get rid of the cilantro chunks. You should be left with a mixture that has speckles of cilantro (not chunks). 

If you need help making the lime base, watch this adorable video by MexCook.

Pica Paletas: Valentina, Tajín & Lime-Cilantro:

  1. Add 1 tbsp of Valentina to each mold (this will be the top of your paleta, nice and spicy!)
  2. Fill each mold halfway with lime-cilantro juice.
  3. Add 1 pinch of Tajín.
  4. Finish filling the mold to the top with lime-cilantro juice and sprinkle one more pinch of Tajin.
  5. Snap on the lids, insert the popsicle sticks, and place in the freezer until they are frozen solid (about 5 hours).
  6. Once they are frozen, take them out of the molds and sprinkle Tajín on top (only if you want it extra spicy)

Medium Paletas: Valentina & Lime-Cilantro:

  1. Add 1 tbsp of Valentina to each mold (this will be the top of your paleta, nice and spicy!)
  2. Fill to the top with lime-cilantro juice.
  3. Snap on the lids, insert the popsicle sticks, and place in the freezer until they are frozen solid (about 5 hours).
  4. Once they are frozen, take them out of the molds and enjoy!

Mild Paletas: Tajín and Lime-Cilantro:

  1. Add 1 tbsp of Tajín to each mold (this will be the top of your paleta, nice and spicy!)
  2. Fill each mold to the top with lime-cilantro juice.
  3. Snap on the lids, insert the popsicle sticks, and place in the freezer until they are frozen solid (about 5 hours).
  4. Once they are frozen, take them out of the molds and sprinkle Tajín on top (if you want a little more spice)

 

I hope you enjoy these paletas! Thank you again to Lola's Cocina for inviting Mexico In My Pocket to participate in #PaletaWeek. It was a blast learning what it takes to make these delicious treats that brought so much joy to my childhood. 

P.S. In case you're wondering, my favorite one was the Tajín and Valentina combination. If you decide to make them, let me know your favorite one in the comments below!

Recipe inspired by Fany Gerson recipe from the book Paletas.

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