Rating: 5 stars 4.8
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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...

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Recipe Summary

prep:
20 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

47 calories; protein 0.9g; carbohydrates 7.5g; fat 2g; sodium 7mg. Full Nutrition
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