Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Harissa Sauce 2.0

I've done harissa before and it was good harissa, but I wanted to change it up a little bit to make it more eastern hemisphere authentic.

 I added caraway seed and celery seed. This gives it a unique flavor profile that isn't typically present in western hemisphere recipes.

It's still very easy to make. You just chuck everything into a blender and then pour into a a container to chill. You'll be rewarded with an intensely flavored sauce that will make anything you add it to taste way better.

Harissa 2.0
1 24 oz jar roasted red peppers, including the liquid
3 cloves garlic
1 jalaepno
1 serrano
1 tbl olive oil
3 tsps salt
2 tsps celery seed
1 tbl caraway seed

Puree all ingredients in a blender until smooth. Add back to the empty pepper jar. Rest in the fridge for several hours to cool and thicken.