Mango Corn Salsa

1. 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. 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.

No nutritional information available.

No additional tips available.