Mushroom, Jalapeno, and Cilantro Salsa

There are a lot of different kinds of salsas running around out there. There's red tomato, tomatillo, strawberry, mango...etc etc. But have you tried Mushroom, Jalapeno, and Cilantro Salsa?

Let me start off by telling you a little secret. Sometimes I get stuck on being a purist. I get attached to the original and am reluctant to embrace the new. I kinda have to mull it over....consider it....talk myself into it and then ease on in. It's not often that you'll see me among the first to jump on a bandwagon.

With that said...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. Sitting here thinking about it, I want some with a tray of nachos. Not the kind you get from fast food places...but real nachos. Tortilla chips with melted cheddar cheese all over them....smothered in this salsa. I wish I had thought of that when I still had some. Gee darn....guess I'll have to make more.

Are you wondering where this recipe came from? Well, lemme tell ya. The gals over at Muy Bueno are releasing a cookbook very soon. October 1st to be exact. What does all this have to do with Mushroom, Jalapeno, and Cilantro Salsa? Well....I happen to have a copy of said cookbook. I'm participating in the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef 

And you know what else? You will have a chance to WIN the Muy Bueno cookbook. I will be hosting a GIVEAWAY the first week in October..so be on the lookout! 

Mushroom, Jalapeno, and Cilantro Salsa
Printable Version

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

(the peppers in the above picture are from my garden. The fat red one is a jalapeno. The others are unknown. My point? Salsa is not an exact science.)

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.

Now....the night I made this, we had carne asada soft tacos for dinner. I dipped my tortilla chips in it, I spread it all over my tacos...and enjoyed it. (photos came out like crap so I'm not showing 'em).

The next night....(this is how I can attest to the fact that its sooooo good after a day) I decided to grab a bolillo roll, and make a carne asada "sub". I reheated the carne asada covered in melted cheese...and heated up a extra large spoonful of the Mushroom, Jalapeno, and Cilantro Salsa and added that to the sandwich, along with some sliced avocado......

Oooooomg!! One of the best sandwiches EVER!!

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.