Mushroom, Jalapeño, and Cilantro Salsa

Recipe Makes: 3 cups

Making salsa does not get any easier than this recipe. If you are not a cook, then this recipe is totally for you! Chop and mix…That’s it! This salsa might be time intensive with all the fine dicing but the combination of fresh ingredients is worth every minute.

For those of you who are leery of mushrooms…Let me tell you a little story. I have a friend who can’t stand mushrooms and she was shocked when she tasted this salsa. She LOVED it and I’m sure you and your friends will too.


16 ounces fresh white mushrooms, finely diced

Small red onion, finely diced

2 jalapeños, finely diced

Handful of fresh cilantro, diced

3/4 cups fresh lime juice

1 tablespoon olive oil

Salt to taste


Dice mushrooms, onion, jalapeno, and cilantro.

In a bowl combine the diced ingredients above with limejuice and olive oil. Toss gently. Salt to taste.

Let it sit to absorb the flavors. Serve it at room temperature. Serve as a topping on fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.

How to Clean Mushrooms

Photography by Jeanine Thurston

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7 Responses to “Mushroom, Jalapeño, and Cilantro Salsa”

  1. 1
    jeanine — October 1, 2010 @ 3:18 am

    Loved it!!! I can’t tell you how much I hate mushrooms and now I can’t wait to make this again.

  2. 2
    Cooking in Mexico — October 3, 2010 @ 10:58 pm

    I have never heard of a salsa with mushrooms. My husband can eat mushrooms in anything — I’ll have to make this for him. I bet it would be great on a baked potato.


    • muybuenocookbook replied: — October 4th, 2010 @ 2:59 am

      Kathleen: My mouth is watering justing thinking of this salsa in a baked potato! I’m sure it will be so yummy! Keep me posted!

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  5. 3
    veronica cervera — September 6, 2011 @ 12:48 pm

    I will do this one ASAP ;-)

  6. 4

    I am so making this recipe this weekend.

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