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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Tomato-Mushroom Salsa Recipe

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This recipe for Tomato-Mushroom Salsa is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup Italian parsley sprigs
6 large plum tomatoes, seeded
4 oz mushrooms
3 small shallots
1 T each fresh lime juice and extra virgin olive oil
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp freshly ground black pepper
Belgian endive
Italian parsley sprigs
Directions:
Directions:
Place parsley in food processor bowl fitted with steel blade; cover and process until parsley is chopped using on/off pulse switch and scraping side of bowl as necessary. Remove to medium bowl. Continue chopping vegetables in food processor in this order: tomatoes, mushrooms and shallots. Remove chopped vegetables to medium bowl. Add lime juice, olive oil, garlic, salt and pepper to vegetables, stirring to combie. Garnish with Belgium endive and Italian parsley.
Number Of Servings:
Number Of Servings:
Approx. 3 cups

 

 

 

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