Southern Plantation Salsa
Recipe submitted by: Kyle Taylor, Chef
Pawley’s Front Porch
Columbia, South Carolina
- ½ cup olive oil
- ½ tbs black pepper
- 2 ½ cups canola oil
- 1 tsp basil
- 1 cup champagne or red wine vinegar
- 1 tsp oregano
- 1 egg
- 1 tsp thyme
- 1 tbs fresh garlic
- 1 tsp basil
- 1 tbs kosher salt
- 1 tbs of Dijon Mustard
Vinaigrette
Place 1 cup of vinegar, egg, Dijon mustard, garlic, dried herbs or fresh herbs, and salt and pepper in a large cup or container. Use a stick blender (emulsion blender). Slowly add oils until emulsified.
Cowpeas
Soak 3 cups of cowpeas over night
Strain Liquid
Place in pot and cover with water about 4 inches Add 4 tbs Salt
Bring to boil, reduce to a light simmer until peas are soft.
Strain liquid, place in a casserole dish and cool.
When peas have cooled, add vinaigrette
Add Vegetables to cowpeas
- 1/2 cup fresh pineapple diced
- 1 yellow pepper diced
- 1 red pepper diced
- 3 tomatoes diced
- 1 bunch of scallions diced
- 3 jalapenos diced
- ½ red onion diced
* salt and pepper to taste