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.


Fire Roasted Pepper Puree

This is kind of a spin on salsa verde. Fire roasted poblanos, jalapenos and serrano are the base for a mildly spicy puree. Some fresh basil and garlic are supporting players.

It's got a beautiful color and a beautiful taste.

A cross between salsa verde and chimichurri that is fresh, easy and delicious.

2 poblano peppers
2 serrano peppers
1 jalapeno pepper
1/2 a dill pickle
1/2 cup fresh basil
5 cloves garlic

Roast the peppers over an open flame until the skins blister and darken.

Saute garlic and basil in 1/4 cup olive oil until tender.

Add all components to a food processor. Season with salt and pepper. Puree.Chll a few hours in fridge.