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You read that right! Portobello mushroom salsa. It’s so good!
You can make salsa out of ANYTHING! Click To TweetOh, how I love chips and salsa! My favorite local Mexican restaurant makes a version of this salsa with white button mushrooms. Who know this was even a thing?! I didn’t. Not until I tried this restaurant anyway. It was love at first bite!
This place has the best Chili Rellenos I have ever had! The traditional style is my favorite. If you ever happen to be in Montrose Colorado, give Mi Mexico a try! NOM!
They bring this taste bud tantalizer out to your table with warm corn tortilla chips. Also, two other red salsas, equally delish! Is there really a better appetizer than chips and salsa?! Methinks NOT!
If mushrooms aren’t your cup of tea, check out my quick and easy blender salsa recipe here! Or if you prefer Guac try my Cilantro Lime Guacamole Recipe.
Even though this limey portobello mushroom salsa goodness is served as an appetizer, it would be amazing as a garnish! Maybe a Chimi Churi type sauce on top of a grilled steak?! Or piled high on fish tacos! Drool! Next time I make fish tacos mushroom salsa will be my salsa of choice. Stay tuned and I’ll let ya know how that turns out!
Prep the Portobello Mushroom Salsa
Isn’t it great when just a few ingredients come together and become a match made in heaven? Be sure the produce you’re working with is nice and fresh!
You will need:
- 5-7 baby portobello mushrooms (Depending on the size, these were about the size of large white button mushrooms so I used 5.)
- The juice of 1 lime
- One large Jalapeño (I took the seeds and veins out of this jalapeño because this batch was especially hot but by all means, if you like it hot as blazes, leave them in!)
- 1 clove of garlic finely chopped or grated (A microplane/zester is my FAVORITE tool for grating fresh garlic!)
- 1/4 cup finely chopped sweet onion
- 1/4 cup grated carrot
- 1/4 cup chopped cilantro
- Salt and pepper to taste
First, chop everything up by hand. I don’t recommend a food processor because the soft mushrooms could turn mushy, YUK! When everything is chopped up, mix it all together and let in marinate for about an hour. Then the flavors really come together well before you gobble it up.
When you’re ready to serve it up, how about presenting it in this beautiful piece?! I can just imagine how gorgeous this lovely Portobello Mushroom Salsa would look in this! ♥
Get in my belly!
In my humble opinion, pretty much any corn tortilla chip is going to be great with this salsa. Get whatever you like! Some folks make their own, which is the route I decided on today. The thin style of corn tortilla is best because it makes a better chip. They get light and crispy versus bust a tooth crispy. OUCH!
Since this is really just a snack for me, I’m using a nine-inch cast-iron skillet and making a small batch. Today I’m using this 3-notch lodge (See the notches on the bottom?), pre-1960, one of my daily users. Ain’t she purdy?!
Leftovers aren’t the greatest, they tend to get stale fairly fast.
First, preheat about 1/2 inch canola (*see pic) or peanut oil to 350° F.
Next, cut the tortillas into cute little triangles, like so.
Once your heat has come to temp, fry a few at a time until crisp and light golden brown, about 1 minute. Drain on a towel and salt immediately. Residual heat from the oil will melt the salt!
And now, the fun part!
Aw YEAH!
Portobello Mushroom Salsa Printable Recipe
Ingredients
- 5-7 baby portobello mushrooms Depending on the size, these were about the size of large white button mushrooms so I used 5.
- 1 whole lime, juiced
- 1 large Jalapeño I took the seeds and veins out of this jalapeño because this batch was especially hot. Sometimes they can be fairly mild so taste it first to check the heat level.
- 1 clove grated or finely chopped garlic If you have garlic in the jar, use 1 teaspoon.
- 1/4 cup finely chopped sweet onion
- 1/4 cup grated carrot
- 1/4 cup chopped cilantro
- salt and pepper to taste
Instructions
- Chop everything up by hand. I don't recommend a food processor because the soft mushrooms could turn mushy. I haven't been brave enough to try it. 🙂
- Mix all the ingredients together in a medium bowl. Let in marinate for about an hour in the refrigerator.
- Serve with warm fresh corn tortillas or top your favorite tacos. Enjoy!
Finally, if you enjoyed this recipe as much as I did, leave me a comment. I’d love to hear what you think!
Thanks for reading! ♥
🙂 Leigh Ann
Leigh Ann
Leigh Ann Schooley is the owner and founder of Making My Abode, a blog dedicated to helping homemakers live well and simply on one income. She is a believer, wife, and mother of three with more than sixteen years of homemaking experience. Leigh Ann is the recipient of the Wife of The Year award eighteen years running. She has also won the Mother of The Year award every year for the past sixteen years. She is a Colorado native raised by her dad who taught her almost everything she knows. Leigh Ann lives with her husband and family in Colorado.
