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.