Broccoli Olive and Corn Salsa Recipe

I'm just mixing up cultures as I see fit. All cuisines, from all over the world, have the human palate in common. They can blend in some amazing ways. 
This has a really fresh and clean flavor. It's light, but filling. Ideal for the end of summer. It just needs a little bread or rice to go with it. 

Make sure when you serve it to coat the bread or rice with some of that scrumptious sauce!
Salsa Recipe Ingredients
2 broccoli crowns, chopped small
1 can small black olives, halved
2/3 cup frozen corn
1/2 cup frozen peas
2 shallots, diced
1 jalapeno, minced
1 poblano, diced
3 cloves garlic, minced
2 tlbs olive oil
1 tbl hot sauce
2 tsps spicy mustard
2 tsps salt
1 tsp black pepper
2 tsps dry thyme

Add all the ingredients to a large mixing bowl and stir to combine. Let rest overnight. 

The broccoli cooks in the acid and the frozen ingredients thaw without losing their color or flavor.

Tomato Brown Rice

Brown rice is kinda bland in my opinion. It's not bad. Just dull. When I accidentally bought a big can of tomatoes sauce when I intended to by diced tomatoes I was struck with this idea to use it up.


1.5 cups dry brown rice (soak overnight to speed up cooking)
1 16 ounce can tomato sauce
1 cup water
8-10 cloves garlic
1/3 cup frozen broccoli
1/2 cup frozen peas
1 tsp olive oil
salt, pepper and basil

Soak rice in water for 12-24 hours. For easiest cleanup and storage soak it in the pan you will use to cook it. Drain water from rice. Add olive oil, few shakes of salt, water and tomato sauce. Cover and simmer on low for about 25-30 minutes. Monitoring and stirring to prevent stickage.

When 25 minutes are up taste to check rice for tenderness. If rice is chewier than you'd like add a 1/2 more water, cover and simmer 5-7 minutes more.

Otherwise, turn off heat. Add frozen broccoli and frozen peas. Stir to combine. Replace cover to pot and let sit on warm burner for about 5 minutes.

In the meanwhile use a garlic press to shell your cloves of garlic. When sitting time has elapsed press garlic directly into the pot. Then add salt, pepper and basil.

You can eat it right away if you wish.

I find the flavor intensifies with an overnight stay in the fridge. I like it cold, mixed with chilled red beans. It's very garlicky, yet mild.