Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.

Martha Stewart Living, May 2018

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Credit: Mikkel Vang

Recipe Summary

prep:
15 mins
total:
20 mins
Yield:
Makes 2 cups sauce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.

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  • Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.

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