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 Vegan Mexican Stir Fry

2 Poblano Peppers, Cut into Rings
1 Red Bell Pepper, Cut into Rings
1 Jalapeno, Cut into Rings
1 Serrano, Cut on the Bias
5 Cloves Garlic, Sliced Thinly
1 Can Low Sodium Yellow Corn, Plus the Liquid
1 Can Black Beans, Thoroughly Rinsed and Drained

1/4 Cup Beer
1/4 Cup White Wine
2 Tbls Olive Oil
1 Tbl White Vinegar

2 Tsps Coriander Seed
1 Tsp Cayenne
1 Tsp Cumin Seed
2 Tsps Celery Seed
2 Tsps Onion Powder
1 Tsp Garlic Powder
1 Tsps Dry Basil
Salt and Pepper

1-2 Tbls Prepared Vegan Roux

Heat oil in am oversized frying pan. Add peppers, garlic, corn. Season with salt and pepper. Saute until barely tender. Add beer. Cook down for 5 minutes. Add vinegar, spices, beans, wine. Simmer until fragrant and tasty. Add more salt and pepper if needed.

Melt in the roux 1 Tbl at a time, only adding more as needed. Simmer over low until sauce is barely thickened. Will thicken more upon cooling.