Chipotle peppers and mushroom salsa.

½ pound mushrooms chopped
½ onion chopped
1 cup sour cream
1-4 chipotle peppers (depends how hot you want it) or you can use just the juice that comes in the can
Salt (about ¼ teaspoon)

Sauté the onions and add the mushrooms once the onions are translucid, keep them frying until the mushroom change color. Blend the sour cream and the chipotle peppers, add the mix to the mushrooms, stir well, turn the heat off, add the salt.
Serve with corn chips.

Note: the chipotle peppers are in the Mexican food section in little cans.

Submitted by Marcela Gonzalez