Raspberry - Mango Salsa

Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
Serve this fresh salsa with chips or add a dab to a bean burrito for an extra tangy taste. The fire - roasted tomatoes lend a smoky quality that pairs nicely with the bright burst of fruit flavors.


I recommend using all organic non GMO ingredients.

Preparation time: 15 minutes

Ingredients:
2     Cups pureed fire - roasted tomatoes
1     Cup minced green onion
1     Cup seeded and chopped fresh plum tomatoes
1/2  Cup whole fresh raspberries
1/2  Cup diced mango
1/2  Cup diced red bell pepper
2     Tablespoons minced red onion
2     Tablespoons minced cilantro

Directions:
In a bowl, gently combine all the ingredients, being careful not to mash the raspberries. 
Chill for 1 hour to allow the flavors to blend.

Makes 3 cups

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.