Spicy Pineapple Sauce

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.