Mango Corn Salsa

Name: Mango Corn Salsa
Ingredients: 3 serrano peppers; 1/4 cup coarsely chopped red onion; 1 bunch cilantro, chopped; 2 small tomatoes, chopped; 3 tablespoons rice vinegar; 1 tablespoon olive oil; 1 mango - peeled, seeded and diced; 1/2 cup chopped green bell pepper; 1/2 cup fresh corn kernels; 1/4 teaspoon ground cumin; 1/2 teaspoon white sugar; salt and ground black pepper to taste

12 ingredients

2 steps

Ingredients

3 serrano peppers
1/4 cup coarsely chopped red onion
1 bunch cilantro, chopped
2 small tomatoes, chopped
3 tablespoons rice vinegar
1 tablespoon olive oil
1 mango - peeled, seeded and diced
1/2 cup chopped green bell pepper
1/2 cup fresh corn kernels
1/4 teaspoon ground cumin
1/2 teaspoon white sugar
salt and ground black pepper to taste

Directions

1

Remove the stems from the serrano peppers and place the serranos (including seeds), the red onion, half the cilantro, and half the tomatoes into a food processor; process until smooth. Pour in the rice vinegar and olive oil; pulse until smooth.
2

Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl. Stir in the serrano pepper mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.