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