Oysters On The Half Shell With Vinegar Sauce Recipe

Ingredients

1 Scotch bonnet pepper, or 2 serrano chiles 

1/2 cup thinly sliced peeled carrots (from 2 thin carrots) 

1/2 cup sliced white onion 

2 cups distilled white vinegar 

1 teaspoon sugar 

2 teaspoons whole allspice berries 

12 oysters, shucked 

Preparation

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.

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.