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.


Zesty Chipotle Lime Sauce

Zest and juice from 1 lime
2 small chipotles with 1/4 cup of the sauce
3 large cloves of garlic roughly chopped
1/2 cup yellow onion, sliced
1/4 cup dill pickle juice
1/3 cup rinsed canned black beans and 2 tsps of their liquid (not the original can liquid, but the liquid that remains after rinsing and storing)
1/4 cup fresh kale, well chopped
1 tbl cream cheese
1/4 tsp turmeric
1/2 tsp paprika
fresh ground black pepper to taste

Buzz all ingredients in a blender until thoroughly combined. There can be a few pieces/chunks, but it should be 95% liquid.

Transfer to a storage container. Let sit at least 3 hours in fridge before using.

Use as a salad dressing, on beans, rice, potatoes, pasta, sandwiches. It also makes a great gazpacho starter or soup starter.