|Mushroom jalapeno cilantro salsa|
Salsa without tomatoes? More challenging yet, mushroom based salsa? My oldest son cannot stand mushrooms, barely tolerates cilantro, and I have my in-laws in town for a visit from across the country. Doesn't this sound like the perfect time to test this new recipe to see what kind of reviews it gets? I thought so too. Guess what? They loved it. Everyone did, even the mushroom hating son.
Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.
My mother-in-law loves homemade fish tacos which again made this recipe choice so easy. Fresh fish tacos for dinner with this salsa as the highlight, shredded purple cabbage, and corn tortillas to wrap all those amazing flavors together. A menu that my in-laws can all enjoy and a chance for a homemade sit down dinner that let's everyone participate in the review process.
This was a hit! I know for someone who may dislike mushrooms this seems like an impossible dish to love but the mushrooms act more like tofu does in a dish - they are just the vehicle for transporting all those great bold flavors to your mouth. They soak up all that lime, onion and cilantro flavor, add just a bit of their own earthiness without being overwhelming, and it all comes together. I hope you give this recipe a try. The dinner party was a success and this salsa was definitely the star.
Full disclosure - I received a free copy of the cookbook for review purposes. All opinions expressed are entirely my own.
Mushroom, Jalapeño and Cilantro Salsa
Salsa made with mushrooms instead of the more well known tomato base that will rock your world. Overcome any concerns you may have about the base ingredient and you will be rewarded with an amazing salsa.
- 1 lb. fresh white mushrooms, finely diced
- 1 small red onion, finely diced
- 2 Jalapeño peppers, stemmed, seeded and finely diced
- 1 handful, about 1/2 cup chopped fresh cilantro, chopped
- 3/4 cup fresh lime juice
- 1 Tbs olive oil
- to taste kosher salt
- In a medium sized non-reactive bowl, combine the mushrooms, onion, Jalapeño and cilantro. I found using a food processor for dicing the mushrooms, onion, and Jalapeño was quick and easy. You can do this by hand as well and will be just as happy.
- Add the fresh lime juice and olive oil and combine well. Give the salsa a taste and add in salt to your liking. Don't worry if the salsa in this first taste seems a bit spicy, it mellows after resting for a couple of hours.
- Cover your bowl in plastic wrap and let the salsa hangout on the counter for 2 hours. This rest time is really needed for the full flavor of the salsa to come together.
- Serve the salsa at room temperature anywhere you would a tomato based one -- over eggs, grilled vegetables or steak, on nachos, or on fish tacos. Leftovers can be stored in the refrigerator, just let it come back to room temperature when serving. Enjoy!
DetailsPrep time: Cook time: Total time: Yield: 3 - 4 cups