Thursday, November 1, 2007

Spicy Pinapple Sauce

This is an Alton Brown recipe which really shines. It's a great dessert sauce. While he recommends ice cream, I prefer pound cake. It's good on pretty much anything.

1 can pineapple chunks, undrained
1 habanero pepper, minced
4 fresh mint leaves, cut into chiffonade

In a small saucepan, combine pineapple chunks and habanero pepper. Simmer for 5 minutes. Cool thoroughly. Garnish with mint.

Serve pineapple salsa over ice cream.

--Adapted from Alton Brown

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