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*