Red Star Salsa
3/4 cup crushed tomatoes
3 large tomatoes, chopped small
1 medium red onion, chopped small
1 medium mango, chopped small
1/4 cup minced cilantro
1 tablespoon chipotle paste
2 ounces red wine vinegar
1/2–1 teaspoon cream of coconut, or to taste
Mix all ingredients together. Serve with tortilla chips.
Editors’ Extra: If you can’t find chipotle paste at your grocery store, just buy canned chipotle peppers in adobo sauce, and purée only the peppers (not the sauce), but make sure to remove the seeds first, as they pack a lot of heat.
Contributed by Caring and Sharing (South Carolina)
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