Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.19 Kcal (1056 kJ) | ||
| Calories from fat | 66.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 11% | |
|---|---|---|---|
| Sodium | 12.54mg | 1% | |
| Potassium | 714.85mg | 15% | |
| Total Carbs | 43.82g | 15% | |
| Sugars | 30.88g | 124% | |
| Dietary Fiber | 6.75g | 27% | |
| Protein | 4.45g | 9% | |
| Vitamin C | 126.4mg | 211% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 20.4mg | 113% | |
| Calcium | 40.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 60.95 Kcal (255 kJ) | ||
| Calories from fat | 16.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.79g | 11% | |
|---|---|---|---|
| Sodium | 3.03mg | 1% | |
| Potassium | 172.78mg | 15% | |
| Total Carbs | 10.59g | 15% | |
| Sugars | 7.46g | 124% | |
| Dietary Fiber | 1.63g | 27% | |
| Protein | 1.08g | 9% | |
| Vitamin C | 30.5mg | 211% | |
| Vitamin A | 0.3mg | 39% | |
| Iron | 4.9mg | 113% | |
| Calcium | 9.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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