A lovely salsa that combines mango and corn with three fresh chillies. Serve over barbecued meat or fish.
3 chillis, adjust to heat preference
1/4 cup coarsely diced red onion
1 bunch coriander, diced
2 small tomatoes, diced
3 tablespoons rice vinegar
1 tablespoon olive oil
1 mango - peeled, seeded and diced
1/2 cup diced green capsicum
1/2 cup fresh corn kernels
1/4 teaspoon ground cumin
1/2 teaspoon white sugar
1 pinch salt and ground black pepper, to taste
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Directions Preparation:20min › Extra time:1hour chilling › Ready in:1hour20min
Remove the stems from the chillies and place them (including seeds), the red onion, half the coriander 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 coriander, the remaining tomatoes, the mango, green capsicum, corn, cumin and sugar in a medium bowl.
Stir in the chilli mixture. Season to taste with salt and black pepper. Chill for 1 hour before serving.