Mushroom Salsa

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Mushroom Salsa

 

2 cups finely chopped fresh mushrooms

2 tomatoes, finely chopped

1 onion, finely chopped

1 clove garlic, minced

2 tbsps. finely chopped red pepper

2 tbsps. finely chopped green pepper

2 jalepeno peppers, seeded, finely chopped

1/3 cup chopped fresh cilantro or parsley

1 tbsp. balsamic vinegar

1/4 tsp. granulated sugar

salt and freshly ground pepper

 

In glass bowl, mix together all ingredients except salt and pepper. Season to

taste with salt and pepper. Cover. Refrigerate at least one hour before serving.

Makes 4 cups.