Mango Corn Salsa

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…

Step: 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.

Step: 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.

Per Serving: 47 calories; protein 0.9g; carbohydrates 7.5g; fat 2g; sodium 7mg.

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