Mango Corn Salsa
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 ⓘ
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.
Nutrition & Diet Analysis (per serving)
610
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).