Mycopia Mushroom & Jalapeño Salsa

Ingredients:

• 8 oz. Chef's Sampler, blanched 1 minute
• 1 package grape tomatoes, halved or quartered
• 1/2 small red onion, finely diced
• 1 jalapeno, finely diced
• Handful of fresh cilantro, finely chopped
• 1/8  cup fresh lime juice
• 1/2 Tbsp. olive oil
• Salt to taste

 Directions:

1. In a bowl combine blanched mushrooms, onion, jalapeno, tomatoes, and cilantro. Add lime juice and olive oil and toss gently. Salt to taste.
2. Marinate for a couple of hours/overnight allowing the flavors to marry.
3. Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite chips.
4. This salsa is best served at room temperature or slightly chilled.

Adapted from wiveswithknives.net