28 29
ENGLISH
MANGO AND CORN SALSA
½ cup orange pepper, cut into ¾-inch chunks
½ cup purple onion, cut in ½-inch pieces
2 to 3 medium jalapeños, seeded and quartered
2 large cloves garlic
Juice of 1 lime
1½ cups tomato, cubed
1 large mango, cubed
½ cup fresh cilantro leaves
1 cup canned whole kernel corn
In blending jar, combine pepper, onion, jalapenos and garlic. Place lid on jar.
Pulse several times, for about 5 seconds each, to chop ingredients. Add lime
juice, tomato, mango and cilantro and Pulse several times until vegetables are
chopped and mixture is blended. Spoon mixture into bowl; stir in corn. Cover and
refrigerate until ready to serve.
Serve with tortilla chips.
Makes about 4½ cups.
NOTES
