The golden pholiota mushroom's mild flavor and soft texture make it the perfect choice for this spicy Caribbean salsa. Use Steve’s Salsa as a dip for chips or as a condiment.
3 tablespoons olive oil
2 cups packed golden pholiota mushrooms, sliced
2 celery stalks, sliced
1 medium-size red onion, sliced
6 cloves garlic, chopped
6 small chiles, or to taste, seeds and ribs removed, finely chopped
2 teaspoons freshly ground cumin seeds
2 teaspoons dried oregano, finely crumbled
1 1/2 teaspoons freshly ground celery seeds (1 teaspoon seeds)
4 medium-size ripe tomatoes, chopped
1/4 cup fresh cilantro or parsley leaves, chopped
3 tablespoons Bragg's Liquid Aminos or tamari soy sauce
1/2 cup water
1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms, celery, onion, garlic, chiles, cumin, oregano, and celery seeds and cook, stirring, for 10 minutes.
2. Add the remaining ingredients, bring the pot to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Let the salsa cool before serving it.
Steve’s Salsa will keep, tightly covered, in the refrigerator for up to a week.
Makes 4 1/2 cups