Mango Corn Salsa

3 serrano peppers

¼ cup coarsely chopped red onion

1 bunch cilantro, chopped

2 small tomatoes, chopped

3 tablespoons rice vinegar

1 tablespoon olive oil

1 mango - peeled, seeded and diced

½ cup chopped green bell pepper

½ cup fresh corn kernels

¼ teaspoon ground cumin

½ teaspoon white sugar

salt and ground black pepper to taste

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.