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
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PREP
20 mins
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READY IN
1 hr 20 mins
Directions
- 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.
- 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