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.


It was a grilling day again this Sunday. I had half a bag of fresh potatoes left over from last week and did not want to turn on the oven. So I cut them into thick wedges. Simple really. Half the potato and then half it again. Sprinkle with salt and pepper. Roast on the barbecue until charred on at least two sides.

I was able to fit the entire half bag of potato wedges onto my tabletop grill. Roughly 2.5 pounds of potato chunks. They took about 25 minutes. I turned them twice. Some of the smaller wedges took a little less time.

I then grilled two boca burgers and stuck some garlic on top. When I went to flip the boca burgers I removed the garlic and stored it in with the potatoes.

Then we added the cow burgers. Bleck. I put some chunks of garlic on them as well.

I sliced up some of the roasted garlic and put it atop my grilled boca burger and topped it with ketchup all on a freshly purchased bakery bun.

Mom did the same with her cow burger. Except she had garlic and sweet relish.

The potato wedges were crispy and crunchy on the outside and tender within. We had fresh salad as well. With iceburg lettuce, bell peppers, red onion and tomatoes.

I like that grilling keeps the house cool and you can still cook stuff that needs a lot of cooking. The charcoal flavor is nice. I like it best for corn on the cob. I don't feel it adds much to potatoes or anything at all to veggie burgers. But grilled corn on the cob is something to talk about.

I need to try some grilled onions, peppers or pineapple next. Just to discover what that's all about. But some more corn. Without a doubt.