- 6 red jalapenos (or a mix of spicy red chilies), sliced thin with a knife or mandolin (wear gloves or wash your hands immediately after slicing)
- 2 carrots, peeled and sliced into ¼-inch thick rounds
- 1½ cups apple cider vinegar
- 1 cup water
- 1½ teaspoons salt
- 1½ tablespoons sugar
- 1 shallot, minced
- 1 tablespoon crushed black peppercorns
Heat the vinegar, water, salt and sugar into a small pot until the salt and sugar are dissolved. Meanwhile, place the sliced peppers and carrots in a bowl sitting in a bowl of ice. Pour the hot vinegar mixture over the chilies and carrots. Allow to cool to room temperature.
Using about ¼ cup of the vinegar mixture with slices of chilies and carrots, add the shallots and crushed peppercorns and mix to combine. Serve over your favorite freshly shucked oysters.
Copyright 2018 by WPLG Local10.com - All rights reserved.