Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Vegan Cilantro Sauce

I recently did a cilantro cream sauce using a mayo base. I've since concocted a diary and egg free verion. Just as good. Maybe better.

1 bunch cilantro leaves
1/4 cup chopped celery
2 tbls olive oil
1/4 cup white vinegar
1/4 cup water
3 cloves garlic
1 jalapeno
1 habernero
1 lime zest and juice
1 tsp cumin
salt and pepper to taste

Buzz it all up in your blender. Chill in the refridgerator for at least a few hours. Enjoy.