Hall Twins Mushroom Salsa

Over Christmas, my wife, her sister and I went to 3 Margarita's restaurant in Loveland Colorado. We loved the mushroom salsa so much, we spent way too long discussing what was in it. This is what we came up with. It's not exactly the same. Their's is better (even ignoring I don't have to cook when we go there).

• 4 large mushrooms fresh chopped very finely - I used the Baby Portobello mushrooms but plain white mushrooms might be better.
• 1/4 jalapeno less veins plus seeds - chop finely and adjust for your heat tolerance.
• 1 tsp fine chopped red onion - white onion would work
• Carrot - peel off a few curls with a potato peeler and chop into small strips
• 4 tsp chopped cilantro - include some of the stems (and you might like more than this)
• Dribble a little olive oil over the top. Just a tiny bit.
• 1/4 tsp salt but heaped up a bit
• Pinch sugar - this makes a big difference
• 2 Tbsp lime juice (the juice of 1 lime)

Stir it all up making sure the juice gets on all of the bits. Let set 1 hour and stir it some more. You can keep it from turning brown by covering it with a wet paper towel.

Eat over tortilla chips.