|2 teaspoons||Black peppercorns|
|3 tablespoons||Shallots, minced|
|1||(to 2) jalape¤o chilies pickled or fresh minced, or to taste|
|½ cup||Red wine vinegar|
|½ cup||Dry white wine|
Coarsely crush the peppercorns. Combine the cracked pepper in a bowl with the remaining ingredients. Correct the seasoning, adding salt to taste if desired.
Serve over raw oysters and clams on the half shell, or as a dipping sauce for cooked seafood.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 183 Submitted By DIANE LAZARUS On 10-26-95
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