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 Guac

I'm not a big guacamole or avocado fan, but every once in the while it really hits the spot. I've never really read a guac recipe or even had a restaurant version. I may have had some wholly guacamole once. I'm not sure.

This guac recipe is just my personal preference. I think it tastes great. I use it mostly as a salad dressing, but I'm sure it's more versatile than that.

1 avocado mashed
1 lime, zested and juiced
3 cloves roasted garlic
1-2 chipotles and 1 tbl adobo sauce
1 jalapeno, flesh only
salt, pepper, paprika, cayenne, cumin

Mix it all up together. Chill for a while. Awesome.

I roasted my garlic on a charcoal grill. I didn't setup and run a charcoal grill just to roast garlic, I was grilling some ears of corn. If you're not grilling, you can roast your garlic in the oven or a skillet.

I don't give measurements for the spices since it's so personal. Add a bit, taste, decide if you want more.