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.


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 ingredients. 

Why the garam masala? It just adds that nuance that makes everything pop. It's not enough to turn the dish indian in flavor. It's just a whisper in the background that enhances all the other flavors.