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
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.
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By jwmaynard_3473907
Las Cruces, NM
on April 29, 2006
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So simple, so fiery, so good. Great for suprising chile-head friends or unsuspecting guests (do warn them ahead of time.
By joshbarnett
Bloomington, IL
on July 20, 2005
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I recently made Alton?s spicy pineapple salsa for a luau that I hosted. It was a big hit. I found myself refilling the dish it was in no less than three times! The combination of the sweetness of the pineapple and the spicy of the pepper dance in your mouth in an almost magical way and balance each other well. I highly recommend this recipe; it will be a hit with your family or with guest at any gathering.
By cama1209_1161188
Garland, TX
on October 21, 2004
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Now that's what I would call
"Good Eats"
Michele
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