© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
1 cup mayonnaise
4 tablespoon. El Paso Chile Company Fire Roasted tomato Salsa1
8 ¼ ounce. can crushed pineapple, drained, juice reserved
2 tablespoon. pineapple juice
2 ½ tablespoon. sugar
Combine all ingredients and mix on medium speed for 2 minutes.
Chill in refrigerator for an hour.
Serve as dipping sauce with southwest eggrolls.
1Salsa can also be purchased at Williams-Sonoma stores.