Wednesday, October 31, 2012

Mushroom, Poblano, and Cilantro Salsa

Ever heard of mushroom salsa? I haven't. But this will definitely be on my fresh salsa rotation from now on.

Salsa de Hongas
adapted from Muy Bueno: Three Generations of Authentic Mexican Flavors
by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza

1 pound crimini mushroom, washed, dried, and chopped
1 t crushed garlic
1 roasted poblano pepper, deseeded and diced
1 C fresh cilantro, chopped
juice from 3 limes
2 T olive oil
salt to taste

In a bowl combine all of the ingredients. Let sit for a couple of hours - at least - to allow the flavors to develop and the mushrooms to soften.

This will appear at my friend's Halloween Street Taco Party. Happy Halloween!

1 comment:

  1. I'm not a big fan of mushrooms, never have been really, but I remember marinating them once and enjoying them, so your mushroom salsa intrigues me, may have a go - that is of course if I don't change my mind and make a Mushroom Pate!


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