![](https://cdn.statically.io/img/www.allrecipes.com/thmb/IlshqFwL6q47iCsbeSsYa-7ty34=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/675872-6dd0ebbbcd5847c781f91e7568a21d75.jpg)
Ingredients
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3 serrano peppers
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¼ cup coarsely chopped red onion
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1 bunch cilantro, chopped
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2 small tomatoes, chopped
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3 tablespoons rice vinegar
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1 tablespoon olive oil
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1 mango - peeled, seeded and diced
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½ cup chopped green bell pepper
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½ cup fresh corn kernels
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¼ teaspoon ground cumin
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½ teaspoon white sugar
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salt and ground black pepper to taste
Directions
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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 (per serving)
47 | Calories |
2g | Fat |
8g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 47 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 0g | 2% |
Sodium 7mg | 0% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 1g | 5% |
Total Sugars 5g | |
Protein 1g | 2% |
Vitamin C 20mg | 22% |
Calcium 12mg | 1% |
Iron 0mg | 2% |
Potassium 178mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.