Description
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…
Ingredients
- 3 serrano peppers
- ¼ 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
- ½ cup chopped green bell pepper
- ½ cup fresh corn kernels
- ¼ teaspoon ground cumin
- ½ teaspoon white sugar
- salt and ground black pepper to taste
Instructions
- 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.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 8