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

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Grilled Pineapple with Vanilla Ice Cream And Rum Sauce

Recipe courtesy of Ellie Krieger

Fried Green Tomatoes with Spicy Remoulade Sauce

Recipe courtesy of Treva Chadwell

Spicy Sweet Potato Wedges with Maple Dipping Sauce

Recipe courtesy of Kelsey Nixon

Spicy Guacamole

Recipe courtesy of Bobby Flay

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Recipe courtesy of Ellie Krieger

Spicy Hotpot

Recipe courtesy of Ching-He Huang

Spicy Margarita

Recipe courtesy of Cooking Channel

Marinara Sauce

Recipe courtesy of Laura Vitale

Pineapple Pulled Pork Tacos

Recipe courtesy of Julia Baker

On TV

Trending Videos

So Much Pretty Food Here