Mushroom Jalapeno Salsa


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Mushroom Jalapeno Salsa recipe by Barefeet In The Kitchen

Mushroom salsa? Really? Yes, really. It sounded so outrageous that I just had to try it. This recipe is from a not yet released cookbook that is currently being reviewed by my friend, Sue. This recipe is part of the #MuyBuenoCookbook Spotlight that is hosted by Heather at girlichef.

When I saw Sue’s post for this salsa earlier this week, I admit that it sounded bizarre. With an abundance of mushrooms in the refrigerator and curiosity that tends to get the best of me, this salsa was destined to happen sooner than later.

It was FANTASTIC! I am still surprised by how much we enjoyed it.

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Mushroom Salsa

Mushrooms are perfect in this salsa for a couple of reasons. They add a chewiness to what is normally a very soft and rather untextured condiment.

They also do not have a lot of flavor on their own; however, they absorb the flavors of whatever they are paired with. The result is a fantastically flavorful salsa with a terrific texture as well!

I made this early in the day and planned to have my husband taste it that night. My kids and I “accidentally” ate over half of this salsa within minutes of making it. I had to hide away the last of it so that I wouldn’t be tempted to finish it off before he could sample it.

Mushroom Jalapeno Salsa recipe by Barefeet In The Kitchen

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Mushroom Jalapeno Salsa

Recipe very slightly adapted from and with thanks to The Muy Bueno Cookbook via The View from Great Island
Servings: 2 cups


  • 8 ounces baby bella or white buttom mushrooms finely diced
  • 1/2 small red onion very finely diced
  • 1 jalapeno very finely diced
  • 1 tablespoon finely diced fresh cilantro adjust to your taste
  • 1/3 cup fresh lime juice this was the juice of two large limes
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon kosher salt


  • Combine all ingredients in a bowl and toss gently to combine. Let sit at room temperature for a couple hours allowing the flavors to meld. Serve at room temperature. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    I made this last night for cocktail party with tortilla chips…I adapted a little. I bought a fresh salsa but when I got home I diced a lot of mushrooms with onions and extra garlic and I also added the lime juice. It was the hit of the party. Every one kept saying how the mushrooms added so much 'umph' to the salsa! I will make over and over again! Garlic7girl

  2. Samantha says

    I made modifications based on what i had on hand. Used All shitake mushrroms, chopped chives and mint instead of parsley, and red pepper flakes instead of jalapeno. Also used shallots instead of red onions, and lemon instead of lime. Fabulous recipe, thank you!