Mango Corn Salsa
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
52
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 bunch
Cilantro (chopped)2 small
Tomatoes (chopped)3 tbsps
Rice Vinegar1 tbsp
Olive Oil1 cup
Corn Kernel (fresh)1 tsp
Ground Cumin1 tsp
White Sugar1
SaltDirections:
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
2
Pour in the rice vinegar and olive oil; pulse until smooth
3
Stir together the remaining cilantro, the remaining tomatoes, the mango, green bell pepper, corn, cumin, and sugar in a medium bowl
4
Stir in the serrano pepper mixture
5
Season to taste with salt and black pepper
6
Chill for 1 hour before serving