Salsa de Hongos y Jalapeños {Mushroom, Jalapeño and Cilantro Salsa}

Mushroom, Jalapeño and Cilantro Salsa


I’m a salsa chicaEvery meal, every plate you can count on there being salsa, it’s a part of my life.

BUT when I was invited to take part in the cookbook spotlight of the new Muy Bueno Cookbook and Mushroom salsa was the first recipe to feature – I did a little double take, mushrooms in salsa? Really?

Then I thought why not? Loaded with lovely red onions, swimming with jalapenos, a handful of cilantro and a splash of lime juice. I’ll give it a whirl~

And you know what? It was freaking amazing! I’m sure you caught this tid bit of super happiness if you follow me on facebook. You do right?

I am officially hooked on mushroom salsa. This salsa chica approves. Piled high on a crispy bollio slathered in beans dinner doesn’t get much tastier.


Salsa de Hongos y Jalapeños {Mushroom, Jalapeño and Cilantro Salsa}

Yield: makes 3 cups


  • 1 lb. mushrooms, stemmed & finely chopped
  • 1 small red onion, finely chopped
  • 2 jalapeños, stemmed & finely chopped
  • Handful cilantro, chopped
  • ¾ cup freshly squeezed lime juice
  • 1Tbs. olive oil
  • Salt
  • Black pepper


  1. In a bowl combine the mushrooms, onions, jalapeño, and cilantro.
  2. Add lime juice and olive oil and toss gently. Season with salt and pepper to taste.
  3. Let sit a couple of hours allowing the flavors to meld. This salsa is best served room temperature
  4. Use this salsa as you would any salsa: scoop it up with tortilla chips or use it as a topping for fish, chicken, or steak.

This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef*





Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge