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!
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.
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, oranges, grapefruit 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
Ingredients
- 16 ounces fresh white mushrooms, finely diced
- small red onion, finely diced
- 2 jalapenos, finely diced
- 1 cup chopped cilantro
- 3/4 cup freshly squeezed lime juice, ~5 limes
- 1 tablespoon olive oil
- kosher salt, to taste
Instructions
- 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.
Nutrition
Don’t forget to pin this mushroom jalapeno and cilantro salsa!
Fabulous! Can’t wait to see the book too.
That looks DELISH! Can’t wait to see the next 2 posts!!!
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!
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!
Salsa is heavenly!
Oh that salsa sounds so good. I’m going to make and thank you for the recipes you post. I’m grateful for them.
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!
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
thanks for this giveaway!
gkuroda at gmail dot com
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.
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!