Serve this zesty sauce with our Barbecued Oysters.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, October 1997


  • 1/2 cup natural rice vinegar
  • 1/2 cup seasoned rice vinegar
  • 2 shallots, finely chopped
  • 3 tablespoons freshly squeezed and strained lime juice
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 small bunch fresh cilantro, roughly chopped


  1. Combine all ingredients in a medium bowl. Refrigerate at least 1 hour before using. Serve over Barbecued Oysters.

Cook's Notes

There are two rice vinegars called for in this recipe: seasoned rice vinegar is sweet; natural rice vinegar is sour.


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