Bennigan's Fire-Roasted Salsa and Sweet Pineapple Pepper Cream Dipping Sauce 1 cup mayonnaise 4 Tbsp. El Paso Chile Company Fire Roasted Tomato Salsa* 8 1/4 oz. can crushed pineapple, drained (juice reserved) 2 Tbsp. pineapple juice 2 1/2 Tbsp. sugar 1. Combine all ingredients and mix on medium speed for 2 minutes. 2. Chill in refrigerator for an hour. 3. Serve as dipping sauce with southwest eggrolls. * Salsa can also be purchased at Williams-Sonoma stores.