Mango Corn Salsa

Mango Corn Salsa

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About this recipe: 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...


Makes: 8 servings

  • 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
  • 1 pinch salt and ground black pepper to taste

Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

  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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