Mushroom Salsa

1. Wash and de-stem the white button mushrooms. Dice into about pea-sized pieces and place in a medium-sized bowl which we will now deem the “salsa bowl.”
2. Quarter each baby carrot lengthwise and dice finely. Add to the salsa bowl.
3. Finely dice the red onion and say it with me, add to the salsa bowl.
4. Cut each jalapeno in half, remove seeds and ribs to your liking. A hint that I am sure all you smarties know is that the more seeds and ribs you leave in, the spicier it will be. Dice jalapeno finely, add to the salsa bowl.
5. Chop up the 40 sprigs of cilantro. Yes, I said 40 sprigs. I counted. What can I say, when you homeschool your kiddos, you take every opportunity to count things. Chop up the stems and all, from the point where the leaves start and up. Add to the cereal bowl. Just kidding, just wanted to make sure you were paying attention.
6. Mix all the ingredients together and squeeze 2-3 limes worth of juice over the top. The limes I was using were not all that juicy, not to mention that I was squeezing the limes, not reaming or juicing. So, start with 2 but go to 3 if you do not get a good coating of lime with a little bit of lime juice at the bottom of the bowl.
7. Add about 2 grinds worth of sea salt to the top (or a pinch or 2) and stir all the ingredients together. Take a taste and add more salt or lime as needed, but remember, the longer the flavors set together, the longer they have to make friends and have a little party on your tongue. That being said, unlike most salsas, this does not taste better the next day. If you let the flavors meld too long, they become like that annoying person who can’t take the hint that the party is over. Make up a batch that can be eaten that day.

This will yield about 2 cups of salsa.