1/2 Dozen Raw Oysters Recipe
fermented ghost pepper hot sauce / mignonette
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Ingredients
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Oysters
Fermented Ghost Pepper Hot Sauce
Mignonette
Method
Fermented Ghost Pepper Hot Sauce
- 1
Prepare the Hot Sauce
In a blender, combine ghost peppers, garlic cloves, salt, white vinegar, and water. Blend until smooth. Pour the mixture into a clean jar, cover with a cloth, and let it ferment at room temperature for 5-7 days. Stir daily. After fermentation, strain the sauce and store in a glass bottle.
Mignonette
- 2
Make the Mignonette
In a small bowl, combine red wine vinegar, finely chopped shallots, and black peppercorns. Mix well and let sit for at least 15 minutes to allow flavors to meld.
Serving Oysters
- 3
Serve the Oysters
Shuck the fresh raw oysters and place them on a serving plate. Serve alongside the fermented ghost pepper hot sauce and mignonette for dipping.