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.


Spicy Black Bean Sauce Stir Fry Recipe

The idea was to create a sauce using black beans as a base. I've had Chinese black bean sauce before and it's a little too sweet for my taste. This is a variation on that. Less sweet, more heat. It has an asian feel, but it's not strictly asian. A fairly simple stir fry with a quick and tasty sauce. It's super hot and a little bit sweet.

8 ounces frozen stir fry vegetable mix
1 poblano pepper, sliced small
1 jalapeno pepper, diced
1 serrano pepper, diced
1/2 a habernero pepper, minced
3 cloves garlic, thinly sliced
1 can black beans, plus the can liquid
2 tbls canola oil
2 tbls low sodium soy sauce
1 tbl hot sauce
1 tbl sriracha
2 tsps onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp celery seed
2 tsps salt
1 tsp black pepper

Saute vegetables in oil until the frozen are defrosted. Add remaining ingredients. Simmer until heated through and sauce begins to thicken.