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 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!