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.


Vigo Rice

I've been getting a lot of google hits lately about whether or not Vigo brand rices are vegetarian.

They are NOT. They contain chicken fat and powdered chicken. They are neither vegetarian nor vegan in any way.

Carolina rice (Mahatma on the west coast) makes a saffron yellow rice that is vegan and vegetarian. Regular saffron yellow only. The spicy kind has animal ingredients.

Near east also makes a Mediterranean cous cous curry that is yellow and saffrony and quite good which reads as vegan from the ingredient list.

Both are very tasty if saffron rice is what you crave.