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.

Latin Harissa

This time we're melding Africa and Latin America. The first time I tasted harissa I was in love. It's quite possibly the best condiment ever created. This riff on it uses fresh, locally sourced cubanelle peppers as the base.

6 cubanelle peppers, deseeded and roughly chopped
1/2 cup sweet onion, sliced
1/4 cup old fashioned oats
2 tbls nutritional yeast
5 cloves garlic
1 jalapeno, deseeded
1/2 a habernero, deseeded
1 inch knob ginger
1 lime, zest and juice
3 tbls olive oil

2 tsps salt
2 tsps black pepper
2 tsps cumin
2 tsps coriander

Add all ingredients to a food processor and buzz until a slightly chunky puree is formed. Chill for at least a few hours.

Really easy to prepare, but tons of flavor!