Fresh Mushroom Salsa
- 2 medium-sized fresh tomatoes
- 8 ounces fresh white mushrooms, chopped (about 2 cups)
- 1 cup chopped sweet red bell pepper
- 1/4 cup chopped green onions (scallions)
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 2 tablespoon chopped fresh cilantro leaves
- 1 tablespoon finely chopped jalapeño pepper
- 1/2 teaspoon salt
- Tortilla chips, for serving
- Red and green bell pepper wedges, for serving
- Cucumber slices, for serving
- Additional vegetables, for serving
Core the tomatoes and cut into halves; gently squeeze out the juice and seeds. Coarsely chop 1 tomato (makes about 1 cup); set aside.
Cut the remaining tomato into 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 the lime juice, olive oil, cilantro, jalapeño pepper and salt. Pour the olive oil mixture over the mushroom mixture; toss gently. Serve with tortilla chips, red and green bell pepper wedges, cucumber slices or additional vegetables as desired.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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