Ingredients1 h 20 m servings 47 cals
- 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.
Per Serving: 47 calories; 2 g fat; 7.5 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 7 mg sodium. Full nutrition
ReviewsRead all reviews 16
This was amazing! I will be making this again and again! I couldn't find fresh mango's and so I actually used a bag of frozen mango pieces. Sometimes these are not very sweet, so I defrosted the...
This recipe is easily adjusted for taste preferences but each ingredient is essential, contributing to the distinctive flavor and texture of this cool, fresh Salsa. It goes well with a wide vari...
This was awesome, served it over grilled chicken, brought the leftovers into work with chips. Everyone loved it!
Hi- this is my recipe and I should mention that the cilantro bunch is to your personal preference. You can always add more if you want.
Loved it. Used it as a topping for a salad w/ grilled tilapia. Highly recommend. Did deseed the serrano peppers, the heat was just about right.
Used this to top the Marinated Tuna Steak recipe on this site. It was great! I used one whole serrano pepper and removed the ribs and seeds on the other two and was plenty hot for us. Might redu...
Wonderful recipe! I followed the recipe exactly and served with Grilled Shrimp Scampi and Orzo with Parmesan and Basil. The different flavors made a fantastic dinner and it was great with lunc...