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.

Green Apple Salsa Recipe

2 medium granny smith apples, diced
1/2 medium red onion, diced
1 jalapeno, diced
1 habernero, diced
2 cloves garlic, grated
1 lime, zest and juice
1/2 bunch cilantro
2 tbls hot sauce
2 tsps sugar
1/4 cup olive oil
2 1/2 tsps salt
1 tsp black pepper
1 tsps oregano

Add lime juoice and zest to a work bowl. Grate in garlic. Add salt, pepper, hot sauce, oregano, sugar. Whisk in oil.

Toss apples, onion, jalapeno and habernero in the dressing mix.

Stir in cilantro.

Chill in fridge for a few hours.