Mushroom, Jalapeno, and Cilantro Salsa
Why I Love This Recipe
In making this salsa....I was...timid. Not sure what to expect and how it would fill the roll that red tomato salsa has. Well...it doesn't. But that's not a bad thing. It has it's own roll. It's own flavors and it's own character. Once made...it's best after it has sat for a couple of hours and served at room temperature. It's even better the next day. I mean way better.
This salsa not only has the traditional salsa experiences; jalapeno heat, crunchy onion, soothing cilantro and limey tang....but add to that the meaty texture and earthy flavor of mushrooms. It's a whoooole new level for salsa.
Ingredients You'll Need
1 lb fresh white mushrooms, finely chopped
1 small red onion, finely chopped
2 jalapeno peppers, stemmed and finely chopped
Handful of cilantro, chopped
3/4 cup fresh lime juice
1 TB olive oil
Salt to taste
In a bowl, combine the mushrooms, red onion, jalapenos and cilantro. Add the lime juice and olive oil and gently toss. Salt to taste.
Let it sit for a couple of hours or...if you have time and you've thought in advance, stick it in the fridge over night. Serve at room temperature.
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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