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
- In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves.
- Simmer for 5 minutes.
- Cool thoroughly and remove mint.
- 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.
- Drain on paper towels.
- Liberally dust warm corn wedges with sugar and cinnamon mixture.
- 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)