Mango Corn Salsa

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.