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.


Reimagined Red Beans and Rice

I've been experimenting with keeping things very simple and trying to coax all the flavor I can from a very minimalist set of ingredients. It's been less clean up and more flavor overall.

This is just a saute of red beans and veg. Every ingredient stands on its own and shines.

1/2 a yellow onion, diced
3 cloves garlic, smashed, chopped
1 poblano, diced
1 jalapeno, diced
1 can red beans, liquid included
1/3 cup white wine
2 tsps soy sauce
3 tbls olive oil
1 tsp celery seed
2 tsps oregano
2 tsps salt
1 tsp black pepper

Saute the onions in the oil until translucent. Add peppers and garlic. Saute 5 more minutes. Deglaze with wine. Cook off wine for 5 minutes. Add remaining ingredients. Simmer until reduced by 1/3.