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