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.


Kale Tofu Pesto

 

1/2 package silken tofu
1/3 lb kale
7 garlic cloves
1 tbl caraway seed
2 tsps celery seed
1 jalapeno
1 serrano
2 tbls olive oil
1 tbl salt
1 tsp black pepper

Cook the kale in a frying pan with a 1/4 cup water until it softens turns dark green. You'll probably need to do it in 2 or 3 batches. 

In a small microwave safe dish or mug cook the garlic in the oil for 45 second.

Microwaving garlic in oil is a great trick to quickly and easily produce deeply garlic flavored oil.

Add garlic/oil and all other ingredients to food processor and add kale as it's done cooking. 

Puree. 

Chill several hours.