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.

Garlic Puree and Fried Garlic

I love garlic. Seriously love it more than any other ingredient. Garlic can do no wrong.

If you haven't yet tried fried garlic, you need to do so. Same goes for garlic puree.

Two different preparations. Two awesome achievements in massive garlickly goodness. 

Garlic puree
1 head of garlic, peeled
1/2 cup vodka
1/2 cup water
2 tbls olive oil
1 tbl white vinegar
3 tsps salt
1 tsp black pepper
1 tsp rosemary

Water as needed
2 tbls soy or almond milk

Add all of the first set of ingredients to a small or medium sauce pot. Cover and simmer until garlic is very tender. Add 1/4 cup more water as needed if the mixture begins to dry out..

When garlic is tender, about 10 minutes, remove pot from heat.

Add milk. Use a stick blender to puree or transfer to a pitcher blender to puree.

You can drizzle in more milk or water to loosen it up if needed.

For the fried garlic, simply cook heat a little bit of olive oil in a small fry pan. Toss in some garlic cloves and cook until l well browned on both sides. Be careful not to burn them, but a really nice dark brown is perfect.