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!
I never thought to put mushrooms in a salsa. Perfect. Looks yummy. Thanks. Patricia. yellow_patricia at hotmail dot com
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!
Looks and sound delicious! I too love any and all salsa!
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
Salsa filled avocados is just great. What a wonderful treat!
A giveaway! Yay! Thank you!
Such an interesting, unique recipe! I’ve never heard of mushroom salsa but it sounds very intriguing!
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.
A mushroom salsa? I would never have thought! 🙂 Thanks for the giveaway opportunity!
Looks beautiful in the avocado.