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.


Pear and Black Bean Relish

A simple set of ingredients come together to create a complex array of flavors and textures.

The idea of combining sweet fruit with a little heat is a tried an true winner. Autumn fruits like apple and pear have an acidic undertone that add another layer of complexity to the classic sweet/heat pairing. Their crunchy texture also adds another dimension.

Don't take my word for it. Try it and see.

Base
1 pear, peeled and diced
1/2 a medium red onion, diced
1 jalapeno, minced
3 cloves garlic, thinly sliced
1 can black beans, thoroughly rinsed
1/2 cup fresh basil, sliced thinly

Dressing
1 lime, zest and juice
1/3 cup olive oil
1 tbl hot sauce
1 tbl spicy mustard
2 1/2 tsps salt
1 tsps crushed pepper flakes
1 tsp black pepper

Add all dressing ingredients, except the oil to a small mixing bowl. Whisk in oil. Add base components and stir to coat. Let rest a few hours in the fridge.

Rinse the black beans in a wire strainer under cool running water. If you don't get rid of all of it, the black starchy liquid from the can will muddy your dressing.