Mushroom, Jalapeno and Cilantro Salsa




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 Mushroom, Jalapeno and Cilantro Salsa ~ this unique salsa is guaranteed to wow everybody who tries it ~ serve it with chips, or alongside anything and everything that comes off your grill this summer!

Avocado halves stuffed with mushroom jalapeno and cilantro salsa

This Mushroom, Jalapeno, and Cilantro Salsa 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.  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.

A plate of mushroom jalapeno and cilantro salsa with tortillas

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.

A plate of mushroom jalapeno and cilantro salsa

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.

avocados stuffed with mushroom jalapeno and cilantro salsa

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

avocados stuffed with mushroom jalapeno and cilantro salsa on a patterend plate

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 & Cilantro Salsa
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Ingredients

  • 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

Instructions

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

 

Don’t forget to pin this mushroom jalapeno and cilantro salsa!

 Mushroom, Jalapeno and Cilantro Salsa ~ this unique salsa is guaranteed to wow everybody who tries it ~ serve it with chips, or alongside anything and everything that comes off your grill this summer! #salsa #appetizer #mexican #cincodemayo #avocados #glutenfree #healthy #vegan #paleo #whole30 #lowcarb #mushrooms #jalapeno

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28 Comments

  • Reply
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  • 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!

  • 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

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