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.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.