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.


Red Pepper and Red Bean Puree

Inspired by Spanish romesco sauce and variations on traditional hummus, I created this red pepper and red bean puree.

Ingredients
1 red bell pepper, chunked
1/4 cup tequila
1 can red beans, drained
3 tbls sriracha
1 lime, zest and juice
12 slices jalapeno
6 small slices habernero
1 tsp olive oil
1 tbl paprika
3 tsps salt
2 tsps black pepper
1 tsp crushed pepper flakes

Cook the bell pepper and garlic in the tequila until softened a bit and the color brightens. About 5 minutes. Add the contents of that pot and all the remaining ingredient to a food processor and puree.

It will be thin. Let it chill in the fridge for several hours to thicken it up and marry the flavors.