Mushroom Salsa

• 2 medium sized fresh tomatoes

• 8 ounces fresh white mushrooms, chopped

• 1 cup chopped sweet red bell pepper

• 1/4 cup sliced green onions

• 1/4 cup fresh lime juice

• 1 tablespoon olive oil

• 2 tablespoons chopped fresh cilantro leaves

• 1 tablespoon finely chopped jalapeno pepper

• 1/2 teaspoon salt

Core tomatoes and cut in halves for the mushroom salsa; gently squeeze out juice and seeds; coarsely chop 1 tomato; set aside. Cut remaining tomato in large chunks; puree in a food processor until smooth. Pour into a large bowl along with the chopped tomato, mushrooms, red pepper and green onions. In a small bowl combine lime juice, olive oil, cilantro, jalapeno pepper and salt; pour over mushroom salsa mixture; toss gently. Serve mushroom salsa with tortilla chips, red and green bell pepper wedges, cucumber slices, etc.