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Fresh Mushroom Salsa

Source: Mushroom Council
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  4 cups
2 medium-sized fresh tomatoes
8 ounces fresh white mushrooms, chopped (about 2 cups)
1 cup chopped sweet red bell pepper
¼ cup chopped green onions (scallions)
¼ cup fresh lime juice
1 tablespoon olive oil
2 tablespoon chopped fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
½ teaspoon salt
Core tomatoes and cut in halves; gently squeeze out juice and seeds; coarsely chop 1 tomato (makes about 1 cup); set aside. Cut remaining tomato in large chunks; puree in a food processor until smooth. Pour into a large bowl along with the chopped tomato, mushrooms, red pepper and green onions.

In a small bowl combine lime juice, olive oil, cilantro, jalapeno pepper and salt; pour over mushroom mixture; toss gently. Serve with tortilla chips, red and green bell pepper wedges, cucumber slices, etc.

Recipe reprinted by permission of Mushroom Council. All rights reserved.
Date Added: 01/26/2009
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