Spicy pineapple salsa with cinnamon-sugar tortilla wedges

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 saute 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.