Step 1

In a medium bowl, whisk together the ketchup, tomato juice, lime juice, hot sauce, and Tajín until smooth.

Step 2

Divide the tomato mixture evenly between 6 ice pop molds, filling almost to the tops, then insert a wooden stick into the center of each mold.

Step 3

Freeze the pops for 4–6 hours, or until completely solid.

Step 4

When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep for up to 6 weeks in an airtight container in the freezer.

Step 5

Enjoy!