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.


Garbanzo Salsa

Salsa is usually shelved as a condiment, but in my mind it's a main dish star. Add some beans and rice and give it a front page headline.

1 pint cherry tomatoes, halved
1 cubamelle pepper, diced
1 poblano, diced
1 jalapeno, minced
1 harberno, minced
1 can garbanzoes, rinsed
1 tbls apple cider vinegar
2 tbls olive oil
1 tbl hot sauce

2 tsps salt
1 tsp onoin powder
2 tsps oregano
1 tsp black pepper

There's no cooking. You're just chopping and stirring. Boatloads of flavor with minimal effort.