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.


Cilantro Pesto

Some people love cilantro. Some people hate it. I'm one of those that love it.

2 cups fresh cilantro
1/4 cup celery leaves
1/2 cup white vinegar
3 cloves garlic
1/2 a serrano pepper
1/2 a jalapeno pepper
1/4 cup olive oil
1 tsp sugar
2 tsp toasted sesame seeds
1 tbl cream cheese
splash of tequila
1 tsp coridander
2 tsps each salt and black pepper

Add all ingredient to a blender or food processor. Puree until an emulsion is formed.

To keep it vegan just use vegan cream cheese alternative.