Mushroom, Jalapeño, and Cilantro Salsa (Salsa de Hongos y Jalapeños)
From Muy Bueno: Three Generations of Mexican Flavor
(Makes About 3 Cups)
16 ounces fresh white mushrooms, finely diced
Small red onion, finely diced
2 jalapeños, finely diced
Handful of fresh cilantro, diced
3/4 cups fresh lime juice
1 tablespoon olive oil
Salt to taste
Dice mushrooms, onion, jalapeños, and cilantro. In a bowl combine the diced ingredients above with lime juice and olive oil. Toss gently. Salt to taste.
Let it sit to absorb the flavors. Serve it at room temperature.
Serve as a topping on fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.
Notes/Results: Simple, fresh and pretty addicting. I love the way the mushrooms change texture as they sit in the lime juice and blend in with the other ingredients. They become softer and less chewy--so if you are not a raw mushroom fan, don't worry--this is completely different. I thought the recipe might have a bit too much onion and jalapeño for me and that it would overpower the earthy mushroom flavor but, it was perfect--a great combination of flavors. I will make this salsa again.
Check back next week for a recipe that I will pick from the book and the following week for the cookbook review and a chance to win a copy of your very own!
*This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef *
Note: I received a copy of this cookbook from the publisher, however I received no monetary compensation to review it. As always, my thoughts, feedback and experiences cooking from it are entirely my own.