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.


Sweet Corn and Pepper Puree

1/2 lb fire roasted red and orange sweet peppers
1/2 broiled sweet corn
2 cloves roughly chopped garlic
1/2 tsp habernero
1 tbl olive oil
1/4 cup white vinegar
1 tsp parsley flakes
1/2 tsp cayenne powder
1 tsp each salt and black pepper

Roast peppers over an open flame until charred. Broil corn on the cob under a high broiler until soft and slightly charred.

Peppers can be roasted over a grill or directly over the burners on the stove top.

Loosely chop peppers and remove corn from the cob.

Add all ingredients to a blender and puree until smooth.

Let rest in the fridge at least 2 hours.