INGREDIENTS:
1 cup rice wine vinegar
1/3 cup green onions, chopped
1/3 cup cilantro
1 teaspoon cracked black peppercorns
2 jalapeno peppers, seeds removed
METHOD:
Pour 1/2 cup vinegar into a food processor or blender with all other ingredients and blend until they are finely chopped. Add the rest of the vinegar. Store in refrigerator until ready to use.
Bill says, “Best on raw oysters, mussels, and clams.”
SOURCE: Submitted by Bill the Oysterman (Bill Callahan)
