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Fresh Mushroom Salsa


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  • 2 medium fresh tomatoes
  • 8 ounces fresh white mushrooms chopped
  • 1 cup chopped sweet bell pepper
  • 1/4 cup chopped green onions (scallions)
  • 1/4 cup fresh lime juice
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon finely-chopped jalapeño pepper
  • 1/2 teaspoon salt


Servings 12


Step 1

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 tomato, mushrooms, red pepper and green onions.

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

This recipe yields 12 servings.

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