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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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 |
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 |
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.
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