Mushroom, Jalapeño, and Cilantro Salsas

Salsa de Hongos y Jalapeños


Preparation info

  • Difficulty


  • Makes

    3 cups

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Mushroom salsa? Believe it or not, it’s a nice change from the usual tomato-based variety. If you love mushrooms like me, you’re probably drooling over the idea of mushrooms as the main ingredient in a salsa. Actually it’s not mushrooms in the salsa, mushrooms are the salsa. The addition of lime juice softens the texture of the mushrooms the longer they marinate, allowing the jalapeño and cilantro to work their magic on the mushrooms and blend all the flavors into one darn good salsa. For those of you not crazy about mushrooms, never say never, until you’ve tried this salsa.


  • 1 pound fresh white mushrooms, finely chopped
  • 1 small red onion, finely chopped
  • 2 jalapeño peppers, stemmed and finely chopped
  • Handful cilantro, chopped
  • ¾ cup fresh lime juice
  • 1 tablespoon olive oil
  • Salt to taste


In a bowl combine the mushrooms, onion, jalapeño, 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.