Friday, September 21, 2012

Mushroom, Jalapeno, and Cilantro Salsa for the Muy Bueno Cookbook Spotlight and Cook-off

This beautiful and unique salsa is straight from my preview copy of the new Muy Bueno Cookbook: Three Generations of Authentic Mexican Flavor.   I gotta tell you...this cookbooks is gorgeous!  The pictures of the food are so warm and inviting.  The book practically calls you into the kitchen.  But that's not my favorite part.  My favorite part of this cookbook is that it spans three generations of beautiful women and tells of their time spent in the kitchen.  There are so many styles of cooking in this book, everything from Old-World Mexican cuisine, to South of the Border dishes, and even some contemporary Latin fusion dishes.  It's really a masterpiece! 

The best news is... you will all have a chance to win a copy of this cookbook coming up in a few short weeks!  Next week I will highlight a recipe of my choice from the book and the following week I will do a cookbook review where I will also host a giveaway for my readers.  Stay tuned because you definitely don't want to miss out on this one!

Now let's talk salsa.  Have you ever had a mushroom salsa?  Me neither!  Just like all salsas, this mushroom, jalapeno, and cilantro salsa is completely versatile.  This week, as part of the spotlight and cook-off, I've had a chance to see what other bloggers have done with this salsa and it's been eye-opening.  This salsa has been paired with steak, eggs, tortillas, stuffed in avocados, and served on bruschetta.  The possibilities are endless!  I served mine with tortilla chips, but also used it as a topping for some beef brisket tacos. Delicious!
Mushroom, Jalapeno, and Cilantro Salsa
(Salsa de Hongos y Jalapenos)
Makes 3 cups

1 pound fresh white mushrooms, finely chopped
1 small red onion, finely chopped
2 jalapeno peppers, stemmed and finely chopped
handful cilantro, chopped
3/4 cup fresh lime juice
1 tablespoon olive oil
salt to taste

In a bowl combine the mushrooms, onion, jalapeno, and cilantro.  Add the lime juice and olive oil and toss gently.  Salt to taste.

Let sit for a couple of hours allowing the flavors to meld.  This salsa is best served at room temperature.

Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.

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


  1. Every time I see a mushroom salsa post, I want to make it all over again. Nice pictures, Kim. Can't wait to see what you make next week!

  2. Hi Kim! Wow! What an inspiring recipe. I can just imagine the extra goodness it brings to spicy roasted chicken!!!

    Thank you so much for sharing...I hope you don't mind but I've pinned this to my Mushroom Month board. As a matter of fact, I just may tweet it too!!!

  3. Oh took great pictures! I had such a hard time with mine. It looks great :)

  4. If I don't win a copy of this book, I know I'm going to buy it. I love Mexican flavors (as you well know). I've seen this on a few blogs and have pinned it. I look fabulous. I think I'd serve this on an omelet, garnished with avocado. Yummy!

  5. I really love your blog, Kim. I can easily get the ingredients for your recipes here on the island...and I've actually tried a couple of your recipes successfully! Hubby and I consider ourselves foodies, so today, Sunday is like every other Sunday around here...lots of rum, jerked pork on the grill and a dish or 2 in the oven, fresh veggies in the fridge. Keep on blogging!

  6. Oh, I bet this tasted fabulous on those brisket tacos! It turned out just beautifully and I wish I could reach in and grab myself a big ol' scoop! :D

  7. this worked great underneath a grilled beef fillet! I have to get that post up.

  8. I took most of mine to a meeting where it was devoured and now I want more. This was such a great, unique recipe. ;-)


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