Recipe courtesy of Alton Brown

Spicy Pineapple Sauce

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  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 to 6 servings
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Ingredients

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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