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.


Savory Garlic Dill Saute

1/2 pint white mushrooms, sliced
1/3 lb baby carrots, julienned
1/4 small red onion, sliced into thin rings
1 medium poblano pepper, cut into thin, short strips
1 jalapeno, cut into thin strips
1 serrano, cut into thin strips
3 cloves garlic, sliced thinly
2 inches ginger, grated or minced
1 can garbanzo beans, plus half the can brine
1/2 cup white wine
1 tbl soy sauce
1 tsp sriracha
1 tbl olive oil
1 tbl prepared vegan roux

1 large handful fresh basil chiffonade
2 tsps salt and black pepper
1 tsp dill

In a large, high sides frying pan saute the carrots, mushrooms, poblano and onion in the oil and season with salt and pepper. Saute until tender. Add jalapeno, serrano, ginger, garlic. Saute 3 more minutes.

Add wine. Let it simmer to reduce for 5 minutes. Add soy sauce, sriracha, garbanzos and brine. Continue simmering 5 more minutes.

Add basil, dill and roux. Simmer and stir to melt the roux and until sauce is thickened slightly. It will thicken more after cooling a few minutes.

Serve with rice, toasted nuts and additional basil chiffonade.