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*