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Spicy Pineapple Sauce

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

1

In a small saucepan, combine pineapple chunks, habanero pepper, and mint

2

leaves. Simmer for 5 minutes. Cool thoroughly and remove mint.

3

In a large saute pan, bring 1 cup of corn oil to 325 degrees F. Add wedges

4

of corn tortillas and cook until golden brown on each side, approximately

5

minutes. Drain on paper towels.

6

Liberally dust warm corn wedges with sugar and cinnamon mixture.

7

Serve pineapple salsa over ice cream with the fried corn tortillas.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (27.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2302.2

Calories From Fat (85%)

1965.79

% Daily Value

Total Fat 218.45g

336%

Saturated Fat 28.26g

141%

Cholesterol 0mg

0%

Sodium 5.67mg

<1%

Potassium 691.74mg

20%

Total Carbohydrates 89.02g

30%

Fiber 4.54g

18%

Sugar 81.93g

 

Protein 2.38g

5%