Spicy Pineapple Sauce

1. 1

   In a small saucepan, combine pineapple chunks, habanero pepper, and mint leaves.

2. 2

   Simmer for 5 minutes.

3. 3

   Cool thoroughly and remove mint.

4. 4

   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.

5. 5

   Drain on paper towels.

6. 6

   Liberally dust warm corn wedges with sugar and cinnamon mixture.

7. 7

   Serve pineapple salsa over ice cream with the fried corn tortillas.

No additional tips available.