BellyBytes.com

This easy recipe is courtesy of The Mushroom Council. For a milder version, remove the veins and seeds from the jalapeno pepper -- they contain the capsaicin, the compound that gives chilies their heat.

Ingredients:
2 medium tomatoes
8 ounces fresh white mushrooms, chopped
1 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 cup fresh lime juice
1 tablespoon olive oil
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeno pepper
1/2 teaspoon salt

Core tomatoes and cut in half; 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.

In a large bowl, combine tomato, mushrooms, red pepper and green onions.

In a small bowl, combine lime juice, olive oil, cilantro, jalapeno pepper and salt; pour over mushroom mixture; toss gently.

Recipe makes about 3 cups Fresh Mushroom Salsa.

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