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.


Grill Me

I've been considering purchasing a table top grill. I've always been hesitant because of the clean up involved. I remember when we had regular sized charcoal grills. It was a hassle. But smaller grill equals smaller mess. And it's no fun turning on the oven in the summer. And roasted corn on the cob is so good. And roasted potatoes. And veggie burgers wouldn't be bad either.

Those table top ones can be almost as much as the full size.

Decent ones seem to be in short supply.


I can't decide if it's just easier to turn on the oven. At least there's little clean up. Do I want to bother with charcoal and lighter fluid and brass scrub brushes. Not likely. The concept is nice. I like the idea of cooking outdoors. But all that waiting. All that cleaning. That doesn't sound like much fun.

I'd love some more fire roasted corn on the cob. But I don't fancy shucking it. Perhaps I'm just too lazy for all the delicious foods summer has too offer. Maybe I'm just more of a winter food person, whether I like it or not.