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.

Dill and Basil Garbanzo and Tomato Salad

This one's all about the sauce. This sauce is very easy, but damn good.

It's basic ingredients. It's no cooking. Just cutting and stirring. It's both beautiful to look at and to eat.

Summer tomatoes are so sweet and juicy and flavorful. You've got to take advantage of the season.

3 roma tomatoes, diced
1 jalapeno, miniced
1/2 a long hot pepper, diced
1 serrano, sliced on the bias
1 poblano, diced
1/2 sweet onion, diced
3 cloves garlic, thinly sliced

2 tbls apple cider vinegar
3 tbls olive oil
2 tbls hot sauce

1 can garbanzos, rinsed

2 tsps salt
1 tsp  black pepper
1 tsp dill
1 tsp basil

The key is to let everything rest a while. We haven't applied heat to extract any of the juices or flavors. So we need to let time work its magic instead.

Put it all together. Stir it all up. Leave it alone for at least a couple of hours in the fridge. Let the tomatoes release their juices. Let the flavors intermingle.

If you're patient you'll find that beautiful sauce at the bottom of your mixture.