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.

Asian Mexican Fusion Stew

1 cup white onion, diced
1 cup white mushrooms, diced
1-2 poblano peppers, diced
1/2 a jalapeno, minced
1/2 a serrano, minced
2 chipotles and 1 tbl adobo sauce
3 cloves garlic, thinly sliced
1 1/2 inches fresh ginger root, microplaned
1 can garbanzo beans, plus 2 tbls of the can brine

3 cups water
1/2 cup red wine
1 tbl canola oil
1 tsp spicy mustard
1/2 tsp soy sauce
2-3 tsps sriracha

3 pieces allspice
1/2 tsp coriander
2 tsps sesame seed
2 tsps salt
1 tsp black pepper

Add all ingredients, except garbanzos to a large pot. Bring to a boil and then simmer uncovered for 12 minutes. Remove allspice. Add beans. Continue simmering until reduced to a hearty flavorful broth with a chunky soup consistency. Cooking off approximately 1/2 of the liquid.

Serve over fluffy white rice.