Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chile's Angels
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.

Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Chile's Angels

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spicy Pineapple Vinegar - Vinagre

Recipe courtesy of Daisy Martinez

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

Grilled Buffalo Ribs with Pineapple-Moonshine BBQ Sauce

Recipe courtesy of The Spur Bar and Grill

BBQ Chicken Wings with Pineapple-Ginger Teriyaki Sauce

Recipe courtesy of Jake Smollett

So Much Pretty Food Here