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…

Shallot, Garlic, Jalapeno Jam (Vegan)

Shallots... the British seem to love them. I've always thought of them as overpriced onions. But inspired by MasterChef Pro UK I decided to give them another go.

A little googling turned up a distinct theme for shallot based sauces. They mostly were red wine and balsamic based. So I caved to peer pressure and did the same. Of course I had to add a little garlic and jalapeno. I could not resist.

I also kept it vegan. No butter. No cream. No cheese. Personal preference.

I also reduced mine much further than a typical sauce to wind up with more of a shallot jam.

As you can see by the picture I used it on a sandwich.

One. Of. My. Favorite. Sandwiches. Of. All. Time.

More on the sandwich itself at another time.

3 medium shallots minced, peels  and ends reserved
3 cloves garlic minced, peel reserved
1 small jalapeno minced, ribs reserved
1/2 cup broth from peels/ribs (recipe is below)
2-3 cups Red wine
1/2 cup Balsamic vinegar
Olive oil
salt and pepper

Add 1 tsp of olive to a 10 inch fry pan and heat it on medium high heat. Add shallots. Season generously with salt and pepper. Stir to coat in the oil. Continue stirring and cooking until shallots are translucent and tender. Keep cooking, stirring often until shallots have lightly caramelized. Approximately 10 minutes.

Add garlic and jalapeno. Continue stirring and cooking to soften those as well. Being careful to make sure nothing burns.

Add enough red wine to fill the pan 3/4 of the way. Stir to combine and deglaze. Simmer on medium until reduced by half. Add vinegar and broth. Stir to combine and continue simmer over medium heat until further reduced to a very thick sauce consistency. Season with more salt and pepper if needed.

Serve warm immediately or remove to a storage container and let cool  Store at room temp to maintain a similar thickness or store in the fridge to thicken even further.

Broth Recipe
Add peels/ends from garlic, shallots to 1 cup water. Add jalapeno ribs. Add peels/ends from one small red onion. Add 1 tsp each salt and pepper. Simmer for at least 15 minutes. You'll need to strain the liquid to remove alll the peels/end/ribs. The liquid that remains after straining is the broth called for in the shallot jam recipe.