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.


Simple Bruscetta

Here's a really easy bruscetta for topping sandwiches and salads. My mom always buys this store made garden salad. It's just iceberg lettuce, cucumber, peppers, onion and a tomato. But then she never eats the tomato. There's a whole tomato in there and she just doesn't want it at all. Yet shee still purchases the salad.

So I try to use it if I can. Tomatoes are good. They deserve to be used.

I'll just dice it up small and then add 3 cloves minced garlic.

Then some ground ginger (fresh if I have it), dry cilantro and ground fennel. Plus some salt and black  pepper.

Sometimes I'll also add some balsamitc vinaigrette. But that's not a requirement.

Let it sit a while in the fridge. The tomato will give up its joices and the flavors wil mingle. It's good on sammies and salads. It's just a nice clean, fresh flavor works well in any situation.