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.


Spicy Charred Cauliflower

Cauliflower has unique properties that make it ideal for certain applications. It browns well. It readily absorbs flavors. It retains great texture at high heat cooking.

This cauliflower dish works well as a snack. It's a delicious munchie. Pop 'em like chips or nuts. They're addictive.

A little bit sweet and a little bit spicy. The sugars in the beer and sriracha carmelize during the cooking  to create a nice brown crust on the versatile veg.

It's also really simple to make.


1 head cauliflower

1/4 cup olive oil
3/4 cup beer
2 tbls hot sauce
3 tbls sriracha
2 tsps dried dill
2 tsps ground garlic
1 tsp each salt and pepper

Cut cauliflower into small pieces.

Whisk together the marinade ingredients.

Toss the cauliflower in the marinade to coat.

Arrange on a baking sheet in a single layer. Most of the marinade should have been sucked up by the cauliflower. Pour the remaining onto the tray with the cauliflower pieces.

Roast at 450 F for 30 minutes or until cauliflower is nicely charred. Turning halfway.