Chloe Knight
@knightzestychloe
Zesty Mango Corn Salsa
A vibrant and refreshing salsa that combines the sweetness of mango with the crunch of corn and the heat of serrano peppers, perfect for summer gatherings or as a zesty topping for your favorite dishes.
Details
- Cuisine:mexican
- Meal Type:snack
- Diet:vegan
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:bbq
- Ingredients:12
- Views:4
Recipe Information
- Prep time25 min.
- Total time25 min.
- Servings8
Ingredients
- 3
- 1/4 cup
- 1 bunch
- 2 small
- 3 tablespoons
- 1 tablespoon
- 1
- 1/2 cup
- 1/2 cup
- 1/4 teaspoon
- 1/2 teaspoon
- to taste
Cooking Instructions
Follow our step-by-step guide on how to make Zesty Mango Corn Salsa.
Step 1
Start by removing the stems from the serrano peppers. Toss them into a food processor along with the red onion, half of the chopped cilantro, and half of the diced tomatoes. Blend until you achieve a smooth consistency. Next, pour in the rice vinegar and olive oil, and pulse a few more times until everything is well combined and smooth.
Step 2
In a medium bowl, combine the remaining chopped cilantro, diced tomatoes, mango, green bell pepper, corn, ground cumin, and white sugar. Gently fold in the serrano pepper mixture you just blended. Season your salsa with salt and freshly ground black pepper to taste, adjusting as needed to suit your palate.
Step 3
For the best flavor, cover the bowl and chill your salsa in the refrigerator for at least one hour before serving. This allows all the vibrant flavors to meld beautifully together.
How to Serve
Serve this zesty mango corn salsa with tortilla chips, as a topping for grilled fish or chicken, or as a fresh accompaniment to tacos and burritos.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious!