In a world without popsicles, we’d all be overheated in the summer.
And if we’re overheated in the summer, we have to stay inside in the air conditioning all day. And if we stay inside in the air conditioning all day, we start watching TV. And if we start watching TV, we start watching re-runs of Jersey Shore.
And if we start watching re-runs of Jersey Shore,
we get a spray tan and put way too much gel in our hair and starting calling people names like “Snickers” or “Vibe Time.”
Thankfully, we don’t live in a world without popsicles. We live in one where delicious creations like these refreshing Cucumber-Chili Mexican Paletas
exist, and we never have to worry about turning into a Jersey Shore
understudy and alienating ourselves from normal society. What a relief!
These paletas are the perfect combination of spicy, sweet and cool. The fresh cucumber pairs surprisingly well with the zip of jalapeno pepper, and the sugar’s sweetness is offset by a dash of lemon or lime juice. Top it all off with a pinch of chili powder and you’ve got the coolest new way to chill out this summer.
Start by chopping up your ingredients and placing them in the blender (I used only half a jalapeno, but feel free to add the whole thing if you’re a big fan of spiciness).
Blend the mixture until smooth, then pour it over a fine-mesh sieve into a spouted cup (the spout makes it easier to pour into the cups later). Discard the extra pulp.
Pour the liquid evenly into small cups (or divide it among popsicle molds, if you have them). Be sure to leave enough room to plop in a few chunks of extra cucumber for added texture and color.
Place a popsicle stick in the center of each cup and freeze until firm, about 4 hours.
That’s it! Dig in, cool off and wipe away the sweat from that spray-tanned face.
More Popsicle RecipesStephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!