Salsa #2

 Half an onion

505 green chili (half a cup) 

3 cloves garlic 

Cumin 

Coriander 

Salt and pepper  

Blend until pureed 

Add a large can of tomatoes and pulse to combine 

Balsamic pork flatbread

Grilled flatbread 

Leftover balsamic glazed pork 

Freshly cooked corn, removed from cob

Fresh spinach, chopped 

Goat cheese 

Pine nuts (optional) 

Top flatbread with all toppings and broil until warm. Top with leftover glaze from balsamic pork.