Recipe by executive chef Phil Callahan, Carter Plantation

Makes 6—8 servings

Ingredients:

• 6 to 8 large Creole tomatoes, peeled and seeded
• 1/2 Vidalia onion, finely diced
• 1/2 bell pepper, finely diced
• 1/2 cucumber, peeled and chopped
• 1/2 bunch cilantro, washed and chopped
• 1/4 cup canola oil
• 1/4 cup rice wine vinegar
• 1 teaspoon “Kick Sauce” (a puree of scotch bonnet peppers, mango and onion)
• Salt and pepper, to taste

Instructions:

Process all ingredients by immersion blender or food processor. Garnish with large pieces of vegetables and serve chilled.