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Home Cooking

Mushrooms in salsa?

NateHevens | Aug 8, 201709:29 PM     7

Man... it's been a few years since I last posted on Chowhound!

Anyways... so I wanted to get y'alls thoughts on this...

I've been making a simple salsa recipe. I came by it trying to create a salsa with a decent shelf-life without going the canning route (mainly because I don't have all the equipment and I don't want to make *that* much salsa... I just need enough for myself, as I'm the only one eating it). My inspiration was, I admit, store-bought jarred salsas. I know that those are angrily frowned upon by people, and I get why... a fresh salsa is amazingly delicious, and much better than the jarred store-bought stuff.

Yet I've always had a soft-spot for the jarred salsas since I was a kid (and no, I'm not afraid of "chemicals"... like dihydrogen monoxide), and wanted to make something in the same vein, that would last a week or four in the fridge.

So I googled recipes and such, and came upon these ingredients:

Canned tomatoes
Rotel
Jalapenos
Onion
Minced garlic
Fresh cilantro
Salt
Ground cumin

I heat all ingredients on the stove in a specific order (I'll get the onions almost caramelized, then add the jalapenos and garlic, then the rotel, and finally, just to heat, the tomatoes, since they're technically already cooked), blend in a food processor (which is where I add the cilantro, salt, and cumin), then, because I do enjoy a less runny salsa, I'll put it all back on the stove in a saucepan to boil off a bit of the liquid. I do plan on moving to fresh instead of canned tomatoes (I want to start using paste tomatoes), but as of right now, canned tomatoes are more convenient because they remove a step (that is, roasting the tomatoes), and I'm nothing if not partially lazy.

Eventually, I added two new ingredients: canned black olives and... yes... mushrooms. I add the olives to the pan when I add the tomatoes at the end of the heating/cooking step, but the mushrooms I put in the pan with the onions at the beginning. I have found these additions to be wonderful, as I love both.

But what do you think? Bad? Good? Why? Any specific mushrooms you'd recommend (I use crimini/baby bella, though wouldn't mind trying it with other varieties)?

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