Makes about 2 cups - 4 to 6 servings
Serve this sweet-hot salsa over vanilla ice cream with the tortilla triangles on the side. It's a delicious snack or the perfect dessert to follow a Mexican main course.
One 20-ounce can unsweetened pineapple tidbits, with juice
4 fresh mint leaves, halved
1 tablespoon finely chopped red chili pepper, or more to taste
Canola oil, as needed
2 small corn tortillas, each cut into 6 wedges
2 tablespoons sugar
1 teaspoon ground cinnamon
Sprigs of fresh mint for garnish
Combine the pineapple, mint, and chili in a small saucepan. Simmer, uncovered, for about 5 minutes. Cool thoroughly, then remove the mint.
Pour the oil into a medium sauté pan to a depth of about ½ inch. Heat the oil over medium heat until a drop of water sizzles. Add the tortilla wedges and cook until golden brown on both sides, about 3 minutes. Using tongs, transfer the wedges to a paper-towel lined plate and let drain.
Stir together the sugar and cinnamon in a small bowl. Use this mixture to dust the tortilla wedges.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.