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.


Michelin Starred Canned Tomatoes?

On a recent episode of Masterchef Professionals 2018, renowned chef Marcus Wareing had a skills test that involved creating a spicy curried tomato sauce to accompany monkfish tail. I was stunned to see him use canned tomatoes for his sauce base.

When you pay to dine at a Michelin starred eatery you do not expect canned tomatoes in the sauce.

If they were used because the skills test only allowed limited time to create the dish, why not provide the chefs with fresh pre-stewed tomatoes? They were given freshly roasted onion. So why not also use pre-stewed, fresh tomato?

I'm a home cook and I make every effort to avoid canned tomatoes because they taste like canned tomatoes.

A cooking competion as high caliber as Masterchef Professionals and a chef with the reputation Marcus Wareing enjoys has no business using canned tomatoes in any way shape or form.

It destroys all credibility.