Pineapple Chipotle Salsa

Ingredients Weight Measure
Olive oil 1 oz.
Spanish onion, fine dice 1 cup
Garlic, minced 1 Tbsp.
Red bell pepper, chopped small 4 oz.
Canned pineapple rings, grilled then diced large 6 oz.
TABASCO® brand Chipotle Pepper Sauce 1 oz.
Orange juice 1 oz.
Lemon juice 1 oz.
Cilantro, rough chop 1 oz.
Brown sugar 3 oz.
Canned chipotle pepper, chopped 1 oz.

Crab Eggrolls

Ingredients Weight Measure
Crabmeat 1 lb.
Ginger 2 Tbsp.
Garlic 1 Tbsp.
Scallions, greens, sliced lengthwise 2 oz.
Red pepper, diced 1 cup
Green pepper, diced 1 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Corn kernels 1 cup
Eggroll wrappers 25 ea.
Egg wash 1 cup


  1. To prepare the Pineapple Chipotle Salsa, in a heavy-bottomed sauté pan, heat oil until smoking. Add onions and cook until translucent. Add garlic and peppers, cook an additional minute and then add pineapple.
  2. Remove from heat and add remaining ingredients. Stir to cool and set aside.
  3. To prepare Crab Eggrolls, in large bowl, combine first 8 ingredients, blend well.
  4. Lay out eggroll wrapper, fill bottom 1/3 with 1 Tbsp. crab filling.
  5. Egg wash sides and top of wrapper.
  6. Fold from the bottom up in an envelope — up from bottom and in on the sides and roll.
  7. Refrigerate eggrolls for 3-24 hours.
  8. Deep-fry eggrolls for 4-5 minutes in 375°F oil.

Yield: 25 eggrolls