Who doesn’t love a new unique salsa? This recipe is a crowd favorite and I can not wait for you to try it! I know, I know… who puts mushrooms and carrots in salsa? Trust me on this one, you are going to love it. My kids do not like mushrooms and they both eat this like it is going out of style! As always, you can jump right down to the recipe, but I will share some of my recommendations in a little more detail here.
Chop Chop
Honestly, this is the only part of the recipe that will take the most time. You want the salsa to be chunky like a pico, but still small enough to get on a chip. If you do not have a good knife, trust me it is worth the investment. The knife I love and use daily is linked here! Once you have chopped your mushrooms, onion and cilantro you will want to take care of the carrots. You can buy them pre shredded, but if you don’t, I use a salad shooter, which I have also linked here!
Mix it up!
The hard work is over, almost. If you do not have a citrus juicer, you still have a little. Once everything is chopped, add to large bowl and mix it all up! Once the ingredients are mixed, you will need to squeeze the juice of 6 limes. YES 6! Seems like a lot but it is perfect. I love citrus and this recipe is full of it! I juiced mine by hand and then immediately got online and bought a citrus juicer. They are cheap and completely worth the investment. Use a big spoon and mix! I always taste test and as salt as need.
Refrigerate and Enjoy!
This recipe gets better with time! If you can resist, I recommend sticking it in the refrigerator for a couple hours up to a day. If I am being honest, this rarely happens in my house. My family has the bag of chips out the second I get it finished. If you try this recipe, I would love to hear what you think! For more recipes check out my favorite meals!
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Mushroom Salsa
Equipment
- 1 Large bowl
- 1 cutting board
- 1 chopping knife
- 1 salad shooter optional
Ingredients
- 8 oz baby bella mushrooms 1 small package
- 1/2 sweet onion
- 2.5 oz cilantro 1 bunch
- 1/2 cup shredded carrots can buy shredded to save time
- 6 limes
- 2 tbsp chopped garlic
- 1 tbsp apple cider vinager
- 1 tsp salt
Instructions
- Finely chop mushrooms, onion, cilantro and place in large bowl
- Shred carrots with salad shooter and add to the bowl
- Add garlic and vinegar to bowl
- Juice 6 limes directly into the mixture
- Mix well and salt to taste
- Best if served after refrigeration for 2-4 hours, but not a necessity
