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.

Pickle Soup

Salty, tangy, hot and sweet. This one hits every note. Everything is slowly simmered to create a deep broth that binds all the other components together in harmony.

1 can chick peas/brine
1/2 a medium yellow onion, diced
3 stalks celery, diced
1 poblano, diced
1 jalapeno, minced
1 serrano, minced
6 cloves garlic, minced

2 cups water
2 tbls pickle brine
1/2 cup white wine
1/4 cup brandy
2 tbls olive oil
1 tbl sriracha
1 tbl hot sauce
1 tbl spicy mustard
1 lime, zest and juice

several handfuls fresh parsley leaves
2 tsps paprika
1 tsp celery seed
2 tbls nutritional yeast flakes

Add it all to a pot, except the fresh parsley. Bring it to a boil and then keep it on a slow simmer for 30 minutes. Remove from heat. Stir in parsley. Rest 5 minutes.