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

Author Vianney Rodriguez

Ingredients

  • 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
  • 1 Tbs. olive oil
  • Salt
  • Black pepper

Instructions

  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.