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.

Fusion Dark Curry

It's been a while since I've come up with a new curry variation. The wonder of curry is that it has limitless possibilities. This curry introduces Thailand to Mexico. Turns out they like each other.
Curry is a perfect vehicle for flavor fusions. The strong spice palettes of Asia and Mexico play well together. I've been doing variations on this concept for a while now. Each time I discover an amazing new explosion of taste sensations.

I began by making an onion broth. Instead of a plain onion broth I added some heat.

3 cups water
skins and ends from 1 large yellow onion
2 chile de arbol, deseeded
2 guajuillo chilis deseeded
2 green tea bags
2 chipotles, plus 1 tbl the adobo sauce
1/2 cup white wine
1 tbl canola oil
2 tsps salt
1 tsp black pepper
1 tsp celery seed

In a large sauce pot bring all ingredients to a boil and then simmer uncovered for 15 minutes. Remove tea bags after 5 minutes.

Drain onion broth to remove pieces. To strained broth add second set of ingredients. Keep simmering over medium heat for 10 minutes.

1 pint sliced mushrooms, white or cremini
1 poblano, diced
1 jalapeno minced
1 habernero minced
1/2 cup celery, sliced
3 cloves garlic, sliced
1 slice rye bread with caraway seeds, torn into pieces
2 tbls red wine vinegar
1/4 cup tequila

In a spice grinder buzz up
1/2 tsp cardamom
1/2 tsp cumin seed
1/2 tsp coriander seed
1 tsp crushed pepper flakes

Add that to pot, plus

1 tsps turmeric
1/2 tsp ground garlic
2 tsps salt
1 tsp black pepper
1 can red beans, and half the can brine

Simmer until beans are heated through and sauce has thickened to a nice consistency. About 5 minutes.