Mango Corn Salsa

Mango Corn Salsa

Tropical mango and hot serrano peppers flavor a salsa that is chunky in a smooth, saucy base.

Preparation Time
20 mins
Total Time
20 mins
Calories
47 Calories

Recipe Instructions

Step 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.
Step 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.

Ingredients

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

Categories

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