This recipe was created by Jamie Burgess, shuck master and farm kitchen crew member. Serve with raw oysters on the half-shell.
Makes aprox. 8 ounces
- 1 shallot, peeled and diced
- 2 Fresno chilies, minced
- 1 tsp ground pink peppercorn
- 6-7 oz. champagne vinegar (or more to taste)
Mince Fresno chilies skin side down so as not to release too much juice. Mix all ingredients in a small bowl. Serve as a side topping for raw oysters or let sit for a few hours for a deeper flavor.