When deep-fried, flour tortillas puff up and become crisp. Sprinkled with cinnamon and sugar, they turn pastrylike and make a terrific accompaniment to ice cream and spicy fruit salsa.
To make the pineapple salsa: Combine the pineapple, mint, and chili pepper in a small saucepan set over medium heat. Simmer, uncovered, for about 5 minutes. Remove from the heat and cool thoroughly. Remove the mint. Cover and store in the refrigerator until ready to serve.
Combine the sugar and cinnamon in a small bowl; set aside.
In a 10- or 12-inch frying pan or cast-iron skillet, heat the vegetable oil over medium-high heat until a deep-frying thermometer registers 350˚F (do not allow the vegetable oil to smoke). Line a baking sheet with 2 or 3 sheets of paper towels.
Add a handful or two of the tortilla wedges, being careful not to overcrowd the pan, and fry until just crisp, 1 of 2 minutes per side. With a slotted spoon, carefully transfer the tortillas to the paper-towel-lined baking sheet. Sprinkle with generous amounts of the cinnamon-sugar mixture. Repeat with the remaining tortilla wedges, checking the vegetable oil temperature in between batches and adjusting the heat accordingly. (The buñuelos can be stored at room temperature in an airtight container for up to 7 days).
To serve, place 2 scoops of vanilla ice cream into each bowl and top with some pineapple salsa. Garnish with a few buñuelos and serve immediately.
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