Mushroom, Jalapeno & Cilantro Salsa

This recipes comes from the Muy Bueno Cookbook, the project of a mother and 2 daughters who lovingly explore and share three generations of Mexican and Mexican American food heritage.  A group of bloggers have been sent advance copies of the book and we’re going to be cooking from it for the next three weeks.  The book is gorgeous, inspiring, and full of so many recipes I want to try that my head is spinning.  I’m so happy to have this cookbook in my collection, I don’t have anything else like it.

For this first of the Muy Bueno posts all the participating bloggers are making Mushroom Salsa.  I consider salsa to be a basic food group— I’ve made it with everything from cherry tomatoes to cantaloupe, orangesgrapefruit and mangoes, but I have to admit even I was skeptical about this one.  I’m not a raw mushroom lover, but I found that the acidic lime juice ‘cooks’ the mushrooms just like it does with raw fish in ceviche.  The longer you let it sit, even overnight, the better.  The resulting taste is very much like regular salsa, but with a slightly firmer texture due to the mushrooms.  I liked it quite a bit and my husband and I found lots of ways to eat it.

First  I made a stack of fresh tortillas and simply wrapped them, hot from the pan, around a big scoop of the juicy salsa.

Then I cut and fried some of the tortillas into chips for dipping.

But there’s lots more you can do with this salsa; spoon it alongside fish, chicken, pork or steak.  Or just cut open some ripe avocados and pile it on.

I’m very happy to have a new and unique salsa for my repertoire.

This recipe makes a large amount of salsa, so for just two of us I halved the recipe and used a pint of mushrooms and the juice of 3 limes.  I used white mushrooms, as specified in the recipe, but I think you could play around with other types for added color and flavor.

Mushroom, Jalapeno and Cilantro Salsa
16 ounces fresh white mushrooms, finely diced
Small red onion, finely diced
2 jalapenos, finely diced
Handful of fresh cilantro, diced
3/4 cup fresh lime juice
1 tablespoon olive oil
Salt to taste

  • In a bowl combine the mushrooms, onion, jalapeno and cilantro. Add the lime juice and olive oil and toss gently. Salt to taste
  • Let sit for a couple of hours allowing the flavors to meld. This salsa is best served at room temperature.
  • Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
  • Makes 3 cups.

 

 

This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef.

28 Comments

  • Reply
    Jeffrey Coleman
    January 7, 2013 at 1:29 am

    I’ve never seen that picture. Very cool.

    cubensis spore syringe

  • Reply
    Mack Shepperson
    October 25, 2012 at 5:34 pm

    I’m happy to know that you have a new and unique salsa for your repertoire, Sue. Well, I have to commend your photographs of the Salsa de Hongos y Jalapeños – you deserve an award for that! :P For those who haven’t thought of combining mushrooms and jalapenos, I suggest you do now. Aside from the fact that the combination sounds so good, I’m willing to bet that you’ll love it even more once you get a taste of it.

  • Reply
    Heather Schmitt-Gonzalez
    September 28, 2012 at 11:13 am

    I love the idea of piling this salsa into avocados, Sue…I wish I had thought of that. But hey, I suppose I’ll just have to make it again REALLY soon. You know. For the sake of trying that ;P

  • Reply
    karen
    September 24, 2012 at 11:43 pm

    I love this unusual salsa – will have to give it a try!
    karenreichmann@hotmail.com

  • Reply
    ???????
    September 24, 2012 at 2:34 pm

    Love your blog

  • Reply
    Danielle Imstuffed
    September 22, 2012 at 4:37 am

    I too made fresh tortillas (it almost seemed like the salsa needed to be honored in that way). Your pictures are beautiful! I love the avocado cups.

  • Reply
    Miz Helen
    September 21, 2012 at 2:19 am

    Hi Sue,
    I wanted to stop by and take a look at your Salsa, and it looks awesome. Your presentation is just beautiful. Muy Bueno is a beautiful cookbook. I made the Mexican Bread Pudding and can’t wait to make the Salsa. Hope you are having a great day!
    Miz Helen

  • Reply
    Anonymous
    September 20, 2012 at 7:46 pm

    I never thought to put mushrooms in a salsa. Perfect. Looks yummy. Thanks. Patricia. yellow_patricia at hotmail dot com

  • Reply
    Stephanie
    September 19, 2012 at 9:48 pm

    How creative is this! I love to fill avocados too. They’re a perfect little package. I usually do a combination of scallions and tomatoes but I like this new take on it!

  • Reply
    Jill Wolfe
    September 19, 2012 at 8:28 pm

    Looks and sound delicious! I too love any and all salsa!

  • Reply
    Mary
    September 19, 2012 at 3:04 pm

    This sounds delicious and I love the various ways that you have served it. I know I would love the salsa. Have a great day.Blessings…Mary

  • Reply
    Michelle K
    September 19, 2012 at 5:41 am

    Salsa filled avocados is just great. What a wonderful treat!

  • Reply
    Rose
    September 19, 2012 at 4:26 am

    A giveaway! Yay! Thank you!

  • Reply
    The Café Sucré Farine
    September 18, 2012 at 8:14 pm

    Such an interesting, unique recipe! I’ve never heard of mushroom salsa but it sounds very intriguing!

  • Reply
    Michelle
    September 19, 2012 at 2:29 am

    Please don’t include me in the giveaway since I’m participating in the cook-off…
    But I had to comment to tell you how beautiful the salsa looks in that bowl! And how I’m loving it on top of avocado.

  • Reply
    Eileen
    September 18, 2012 at 6:20 pm

    A mushroom salsa? I would never have thought! :) Thanks for the giveaway opportunity!

  • Reply
    Bites from life with the barking lot
    September 19, 2012 at 1:15 am

    Looks beautiful in the avocado.

  • Reply
    Servia
    September 18, 2012 at 4:34 pm

    Fabulous! Can’t wait to see the book too.

  • Reply
    Rachel @ The Henway
    September 18, 2012 at 8:18 pm

    That looks DELISH! Can’t wait to see the next 2 posts!!!

  • Reply
    Averie @ Averie Cooks
    September 18, 2012 at 6:15 pm

    All of this food looks so good! About 18 mos ago I went on a photography immersion trip to Mexico City with an amazing photography who shoots for Saveur and other big mags but we walked the streets, markets, and back alleys of Mexico City, eating the food and capturing the people. I.saw.some.things. And I will never forget the whole experience. A life-changer so when you talk about this cookbook, I am reminded of that trip and would love to read this book!

  • Reply
    Tricia @ saving room for dessert
    September 18, 2012 at 4:19 pm

    You are such a lucky girl! Looks like it’s going to be a great cookbook to review. Thanks for the chance to win one!

  • Reply
    Jennifer
    September 18, 2012 at 4:07 pm

    Salsa is heavenly!

  • Reply
    Donna rodriguez
    September 18, 2012 at 3:56 pm

    Oh that salsa sounds so good. I’m going to make and thank you for the recipes you post. I’m grateful for them.

  • Reply
    Cathy at Wives with Knives
    September 18, 2012 at 3:46 pm

    Your photos are fantastic, Sue. I want to run into the kitchen and make another batch of this delicious salsa and fill avocados with it! The thought of warm, homemade tortillas makes my mouth water. Terrific post!

  • Reply
    Sam @ My Carolina Kitchen
    September 18, 2012 at 3:40 pm

    Oh my, it looks so pretty in the avocado. Yum, yum. We love Mexican food and the best is always at home. The cookbook sounds like a must-have.
    Sam

  • Reply
    gail
    September 18, 2012 at 3:18 pm

    thanks for this giveaway!
    gkuroda at gmail dot com

  • Reply
    Mary
    September 18, 2012 at 2:29 pm

    Oh my gosh! I have a ton of mushrooms in the refrigerator and I need to make this asap. I NEVER would have thought this one up myself. Sounds like an excellent cookbook! Thanks for the great review, Sue.

    • Reply
      Mary
      September 19, 2012 at 6:55 pm

      So, in my typical “Sue made it look irresistible” fashion, this is chilling in my fridge now. I halved the recipe though and still have 3+ cups of salsa! Is that a typo on the recipe? Did you halve the batch as well? Or do I just have magically multiplying mushrooms? ;)

      This is pretty tasty now. I can hardly wait to taste it tomorrow! Thanks again, Sue. I hope your day is fabulously delicious!

    Leave a Reply