- Preparation time
- 10 mins
- Cooking time
- 1 mins
- Difficulty
- Easy
- Serves
- 8 people
- Meal course
- Hors d'oeuvres
- Posted by
- Posted on
- April 24, 2016
- 1/4 Cup
- Rice Vinegar - Seasoned
- 1/4 Cup
- Rice Vinegar - Unseasoned
- 1 Lg.
- Shallot (Finely Chopped)
- 1 Lg.
- Jalapeño Pepper
- 1/2 Bunch
- Cilantro
- 2 Tbsp
- Lime Juice
Serve in a ramekin or small, shallow bowl along side freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters.
Use the Hogwash the same day it’s made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container. Add lime juice and vinegar blend just before serving.
Using a 50-50 blend of unseasoned rice vinegar and seasoned rice vinegar gives the perfect balance of acidity and sweetness. Seasoned rice vinegar has sugar and salt added, in just the right proportion. Both are great condiments to have on hand in your kitchen.
- Finely chop the shallot and cilantro
- Remove seeds and finely chop the jalapeno
- Combine all ingredients in a medium bowl.
- When serving, stir the Hogwash beforehand to include all the goodies in the bowl.
- Serve in a ramekin or small, shallow bowl along side freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters.