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.


Harissa

I've only ever had harissa from Stonewall Kitchen. It was a gift. I'd never heard of it before. It was delicious.

I don't know how authentic it was or wasn't. I have no context. That is the only harissa I've ever had. I've looked for it in the supermarket, but haven't found any.

Since I enjoyed it so much, I decided to make my own.

Mine doesn't replicate that of Stonewall Kitchen, but it has that similar sweet and spicy quality that made me like it so much. It's a simple set of ingredients that combine to create a complex sauce.

1 24 ounce jar roasted red peppers
3 cloves garlic
1 jalapeno
1 puya dried chile
2 tbls olive oil
1 tsp cumin seed
1 tsp coriander seed
3 pieces allspice
2 1/2 tsps salt

Add it all to a blender, including the liquid from the roasted red peppers. Puree until smooth.

Chill in the fridge for a few hours to thicken.

It tastes as good as it looks!