Fresno Chili Mignonette

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.

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