Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chile's Angels
Print
Total:
20 min
Prep:
20 min
Yield:
4 to 6 servings

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.

Categories:

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Pineapple Vinegar - Vinagre

Recipe courtesy of Daisy Martinez

Spicy Pineapple Slices

Recipe courtesy of Alton Brown

Pineapple Teriyaki Sauce

Recipe courtesy of Sam Choy

Pineapple with Spicy Sugar Dip

Recipe courtesy of Ellie Krieger

Salt Cod Fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad

Recipe courtesy of Roger Mooking

Spicy Peanut Sauce

Recipe courtesy of Emeril Lagasse

Spicy Marinara Sauce

Recipe courtesy of Tia Mowry

Spicy Peanut Sauce

Recipe courtesy of Tiffani Thiessen

Potstickers with Spicy Dipping Sauce

Recipe courtesy of Martin Yan

So Much Pretty Food Here