- Serves: 4
- Prep: 10 minutes
- Cook: 10 minutes
- Difficulty: Easy
60ml rice wine vinegar
1 large shallot, peeled, minced
1 large jalapeño pepper, seeded, minced
1/2 bunch coriander,finely chopped
juice and zest of 1 lime
- Using a 50-50 blend of mirin and seasoned rice wine vinegar gives the perfect balance of acidity and sweetness. Combine all ingredients in a medium bowl.
- When serving, stir the Hogwash beforehand to include all the goodies in the bowl. Serve in a ramekin or small, shallow bowl alongside freshly shucked raw oysters. Place a teaspoon near the bowl for guests to spoon the sauce onto their oysters.
- Use the Hogwash the same day it’s made. If making ahead, mix all dry ingredients and store refrigerated in an airtight container.
- Add lime juice and vinegar blend just before serving.