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.


Easy Red Pepper Sauce

This sauce is so simple, but delivers immense flavor.

1 large 24 ounce jar roasted red peppers
3 cloves garlic
1 jalapeno
2 tsps celery seed
2 tbls olive oil
2 tsps salt
1 tsp black pepper
1 tbl sriracha

Puree all ingredients in a blender. Add back to original roasted pepper jar. Chill at least 2 hours.

It's a condiment. It's a sauce. It's a salad dressing. It's anything you need it to be! Quick and easy flavor with just a handful of ingredients.

Show with white rice and a mushroom and tomato chutney. This is also very easy and has a big payoff.

Chutney
2 white mushrooms, diced
2 vine tomatoes, diced
1/4 sweet onion, diced
1 clove garlic, diced
1/2 cup spinach
1/4 cup white wine
2 tbls olive oil
2 tsps salt

In a 10 inch fry pan cook down tomatoes, mushrooms, onion and garlic in the oil and salt. About 5 minutes. Add wine and cook off wine for 3 minutes. Turn off heat. Stir in spinach to wilt.