Spicy Pineapple Sauce (Alton Brown) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.
2. 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.
3. Liberally dust warm corn wedges with sugar and cinnamon mixture.
4. Serve pineapple salsa over ice cream with the fried corn tortillas.
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