Mango Corn Salsa

A prize winning salsa on my block! Sweet with heat!! Serve with corn chips or use as a topping for grilled fish and meat. This one is spicy…

Original recipe makes 2 cups

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

  • PREP

    20 mins

  • READY IN

    1 hr 20 mins

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.

Nutrition

Calories: 47 kcal
Carbohydrates: 7.5 g
Cholesterol: 0 mg
Fat: 2 g
Fiber: 1.4 g
Protein: 0.9 g
Sodium: 55 mg

Related Recipes:

Black Bean Mango Salsa DSF’s Fresh Mango Salsa Fresh Mild Salsa Black Bean and Corn Salsa Apple Mango Salsa Zesty Black Bean and Corn Salsa Drunken Roasted Salsa Fiery Fish Tacos with Crunchy Corn Salsa Mango, Corn, and Black Bean Salsa Easy Corn Salsa