*For the Shishito-infused tequila
In a mason jar or other container with a lid, combine sliced Shishito peppers, any seeds from the peppers and the tequila. Cover and allow to sit for at least 6-12 hours before using. (I left mine on the counter over night.)
*For the popsicles
In a blender, add the diced Shishito peppers, frozen mango, Feijoa pulp, lime juice and sugar and blend on high until silky mooth. (About 1 minute)
Stir in Shishito-infused tequila and set aside.
Drop additional slices of Shishito peppers into the popsicle molds before pouring in your fruit mixture.
Once popsicle molds are full, fit with their sticks, cover and freeze for at least 8 hours before serving. Overnight is best!
When popsicles are completely frozen, unfold and serve!
Recipe inspired by Broma Bakerys Jalapeño Margarita Popsicles