Spicy Pineapple Sauce

• 1 can pineapple chunks
• 1 habanero pepper, minced
• 4 fresh mint leaves, cut into chiffonade
• 1 cup corn oil
• 2 large corn tortillas, cut into wedges
• 1 cup sugar and cinnamon mixture

1. In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves.
2. Simmer for 5 minutes.
3. Cool thoroughly and remove mint.
4. In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges of corn tortillas and cook until golden brown on each side, approximately 3 minutes.
5. Drain on paper towels.
6. Liberally dust warm corn wedges with sugar and cinnamon mixture.
7. Serve pineapple salsa over ice cream with the fried corn tortillas.

pineapple, pepper, mint, corn oil, corn tortillas, sugar

Taken from www.foodnetwork.com/recipes/alton-brown/spicy-pineapple-sauce-recipe.html (may not work)